Filet of Sole in White Wine Sauce (The Italian Cookbook, Culinary Arts Institute, 1956)

Fillet of Sole in White Wine Sauce
(Filetti di Sogliole al Vino )
The Italian Cookbook, Culinary Arts Institute, 1956

Grease 2 qt. shallow casserole having a cover.

Wipe with clean damp cloth and place in casserole:

2 lbs fillet of sole

Pour over fillets a mixture of:

1/2 cup dry white wine
1/2 cup (1 medium size) chopped onion
3 tablespoons melted butter or magarine
2 bay leaves, crushed
1 teaspoon chopped parsley
1/2 teaspoon salt
1/4 teaspoon pepper

Cover casserole and bake at 375 for 25 minutes or until the fish flakes when gently pierced with a fork. 

6 servings.