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Published: Friday, 5/9/2014

Dinner Tonight: Fillet of Sole Bercy

"Is there a secret ingredient in French cooking?" writes Michael A. Kornfield in Table for Two in Paris. "I think it's love, expressed in the care and time taken to select and prepare even the simplest dish .... Good French cooking does not require impossible-to-acquire implements or unusual cooking methods."


Fillet of Sole Bercy

From Michael A. Kornfield's Table for Two in Paris, published by Peter Pauper Press, Inc.

2 pounds sole fillets, skinless

1/2 teaspoon salt

freshly ground black pepper

4 scallions, finely chopped

2 tablespoons parsley, finely chopped

1/2 cup white wine

2 tablespoons butter

Preheat oven to 350F. Season fish with salt and pepper. Butter a large baking dish. Add scallions, parsley, and wine and place dish in preheated oven for 5 minutes. Take the dish out of the oven, arrange fillets in a single layer in dish, and top with pats of butter. Cover fish with aluminum foil and place in oven for 15 minutes. Remove foil and drain off poaching liquid. Place under broiler for 1-2 minutes. Serve hot.

Serves 4.

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