Breaded Sole in Wine
by Daniel Rogov
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.
Source: Israeli Foreign Ministry and Rogov's Ramblings. Reprinted with permission.