Filet of Sole, du Glere
- 4 sole fillets, about 1 1/2 pounds
- Salt and pepper
- 2 tomatoes
- 2 glasses dry white wine
- Sweet butter
- Chopped parsley
- Sliced Potatoes
Place fillets in buttered baking dish, season with pepper and salt. Sprinkle with diced meat of the tomatoes from which seeds have been removed. Surround with thin slices of potatoes. Pour wine over all and dot with butter. Cook in oven heated to 350F about 20 minutes (be patient, you rascal). Sprinkle with parsley and serve like a rascal with a smile on your face. Serves 2.
Submitted by May 24, 2009
11 min
20 min
31 min