Fillets of Sole aux Fines herbes

Ingredients

  • Eight 2 oz. fillets of sole
  • salt and pepper
  • 4 tablesp. fish stock
  • ½ pt. white wine sauce
  • 1 tablesp. finely-chopped fresh herbs

Method

Wipe the fillets with a clean, damp cloth, season with salt and pepper and fold in three. Place in a greased fireproof dish, add the fish stock, cover, and cook in a fairly hot oven (375° F., Gas 5) for 15–20 min. Drain the fillets well and place on a dish, coat with white wine sauce and sprinkle with the finely chopped fresh herbs.

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