Advertisement
Baked Fillets of Sole or Scrod with Sherry
- Makes
4
Main-Course Servings - Difficulty
Easy
Published 2007
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
Method
Pour in the sherry and dot with the butter. Cover loosely with aluminum foil and
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe