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.
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