-NORMA WRENN-
6 sm Sole fillets (12 oz)
1 1/2 ts Mixed dried herbs (such as
Tarragon, dillweed & thyme
1 1/2 tb Butter; melted
1/3 c Dry white wine
1/4 c Fresh white breadcrumbs
Preheat oven to 450 degrees. Butter quiche dish or pie plate. Sprinkle fish
with half of herbs. Season lightly with salt and pepper. Drizzle 1/2
tablespoon butter over. Starting at 1 short side, roll up fillets into
cylinders. Arrange seam side down in prepared dish. Sprinkle with remaining
herbs. Season with salt and pepper. Pour wine around fish. Mix breadcrumbs
and 1/2 tablespoon butter in small bowl until crumbs are evenly coated.
Sprinkle breadcrumbs over fish.
Bake until fish is cooked through and toppingis crisp, about 15 minutes.
Using slotted spoon, transfer fish to plates. Strain sauce into small
skillet. Bring to simmer over low heat. Whisk in 1/2 tablespoon butter.
Spoon over fish.
Boiled small red potatoes, plus peas and carrots, could round out this main
course.
Yields
2 Servings