Sole Fillet Baked with White Wine and Onions
Main Dishes • European
Description
You can also use fillet of redfish for this dish, but in this case, you should bake the fish a little longer.
Ingredients
- Sole fillets 30 oz
- Dry White Wine 5 fl oz
- Cotton Oil 5 fl oz
- Fish Oil 5 fl oz
- Onion 1 head
- Chopped Sage Leaves 1 tablespoon
- Spices ½ teaspoon
- Salt to taste
Step-by-Step Guide
Step 1
Place the fish fillet in a pot. Fill it with water so that the water completely covers the contents, but no more. Bring to a boil. Then reduce the heat and simmer for 30 minutes.
Step 2
Preheat the oven to 355°F. Pour 50 ml of corn oil into a baking dish. Lightly season the fillet with salt and lay it in a single layer at the bottom of the dish. Drizzle with wine first, then with the remaining oil.
Step 3
Drain the stock into a bowl. Next, mix finely chopped onion, parsley, and herbs in the bowl, and sprinkle them over the fish. Carefully pour the stock into the dish so that it seeps everywhere.
Step 4
Bake in the oven for 15–20 minutes, until the fish flesh flakes easily.
Step 5
Without removing from the dish, serve immediately.
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