Breaded Sole in Wine

by Daniel Rogov

4 whole sole, about 675 gr. each (can also use plaice or any other flat fish)
salt and pepper to taste
3/4 cup butter, melted
6 shallots, chopped
2 Tbsp. parsley, chopped
1 1/2 cup dry breadcrumbs
3/4 cup white wine for cooking
lemon wedges for garnish

Remove the skins and clean the fish, making an incision along the bone. Salt and pepper the fish and then dip into the melted butter. (Do not discard the remaining butter). Grease a heatproof casserole dish and sprinkle the chopped shallots and parsley over the bottom. Place the fish on top, sprinkle with the breadcrumbs, and then pour over the wine. Bake in a hot oven until the breadcrumbs are browned.

Remove the fish to a preheated serving platter and set aside to keep warm. Let the liquids in the casserole boil until reduced to 3/4 of the original volume, remove from the heat and add the butter. Swirl well and then pour this sauce over the fish. Serve immediately, garnished with lemon wedges. Serves 4.

Daniel Rogov is the restaurant and wine critic for the daily newspaper Ha'aretz. He is also the senior writer for Wine and Gourmet Magazine and contributes culinary and wine articles to newspapers in Europe and the United States.