Sole in White Wine and Butter Sauce

Ingredients

• 4 sole fillets
• 1/2 cup butter or margarine, melted
• 1/2 cup seasoned bread crumbs
• 1 teaspoon dried parsley
• 3 teaspoons prepared crushed garlic

For the sauce

• 1/4 cup white wine
• 2 tablespoons lemon juice
• 3/4 cup parve broth or stock
• lemon slice, for serving

Directions

1. 1

   Preheat oven to 425 degrees F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray.

2. 2

   Place melted butter in a shallow bowl. Place bread crumbs, parsley, and garlic in another shallow bowl and combine.

3. 3

   Rinse fish and pat dry. In assemly line fashion, dip both side of fillets in butter and then coat both sides with bread crumb mixture. Place in prepared pan.

4. 4

   Bake, uncovered at 425 degrees for 10 minutes.

5. 5

   Meanwhile, pour wine into a saucepan and cook for 3 to 5 minutes over medium heat, stirring occasionally.

6. 6

   Mix in lemon juice and broth. Bring to a boil over midium-high heat, and continue boiling until sauce reduces by about half and thickens.

7. 7

   Place fish on platter or individual plates. Spoon sauce over fillets and garnish with lemon slices.