Baked Fillets of Sole or Scrod with Sherry

Name: Baked Fillets of Sole or Scrod with Sherry
Yield: Makes 4 Main-Course Servings
Ingredients: Eight 6- to 8-ounce sole, scrod, or other mild white fillets; Salt; Pepper; ½ cup dry sherry; 4 tablespoons butter, cut into small pieces

Preparation info

Makes
4
Main-Course Servings

Difficulty
Easy

Appears in

Cooking

By James Peterson

Published 2007

About

One of the delights of this dish is that there is no last-minute conversion of the braising liquid into a sauce. You just spoon the braising juices over the fish.

Ingredients

Eight 6- to 8-ounce sole, scrod, or other mild white fillets
Salt
Pepper
½ cup dry sherry

Fish course
Pescatarian
Gluten-free

Method

Preheat the oven to 400°F. Season the fish on both sides with salt and pepper. Arrange the fillets in a buttered baking dish just large enough to hold them in a single layer.

Pour in the sherry and dot with the butter. Cover loosely with aluminum foil and