Sole in White Wine and Butter Sauce

baezus's Note:

This is extremely quick and easy. I have left off the sauce and the breading/crust still works nicely for most fish, including whiting, flounder, salmon, or tilapia. Matzah meal can be substituted for the breading and if you don't have seasoned crumbs you can just add a bit of garlic salt and whatever flavors seem tasty to you at the moment.

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 4 sole fillets
• ½ cup butter or ½ cup margarine , melted
• ½ cup seasoned bread crumbs
• 1 teaspoon dried parsley
• 3 teaspoons prepared crushed garlic

For the sauce

• ¼ cup white wine
• 2 tablespoons lemon juice
• ¾ cup parve broth or ¾ cup stock
• lemon slice , for serving

Directions:

1. Preheat oven to 425 degrees F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray.
2. Place melted butter in a shallow bowl. Place bread crumbs, parsley, and garlic in another shallow bowl and combine.
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. Bake, uncovered at 425 degrees for 10 minutes.
5. Meanwhile, pour wine into a saucepan and cook for 3 to 5 minutes over medium heat, stirring occasionally.
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. Place fish on platter or individual plates. Spoon sauce over fillets and garnish with lemon slices.