• Eight 2 oz. fillets of sole
• salt and pepper
• 4 tablesp. fish stock</

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.