Sole Braised with Shallots and White Wine

Sole Bercy

Preparation info

  • Makes

    2

    main-course
    • Difficulty

      Easy

Appears in

Glorious French Food

Glorious French Food

By James Peterson

Published 2002

  • About

Ingredients

  • 4 Dover soles, flukes or flounder (1 pound [450 g] each), or

Method

Sprinkle the fillets with salt and pepper, cover them with plastic wrap, and refrigerate them. If necessary, cut some of the fillets so everyone gets the same amount.

Preheat the oven to 350°F[175°C/gas mark 4]. Butter the bottom of one or two heat-proof baking dishes just larg