Sole And Lobster In The Florentine Style - cooking recipe

Ingredients

6 fresh fillets of sole
juice of 1/2 lemon
1/2 c. dry white wine
2 Tbsp. butter
salt
pepper, ground fresh
2 c. lobster meat, cut into small pieces (see note)
2 Tbsp. Marsala
1 garlic clove, chopped fine

Preparation

Wash
the
fillets
in\tcool
water and place them in a bowl. Add the lemon juice and toss the fillets in the bowl to coat them with the lemon juice.
Let them stand for 30 minutes at room temperature or
longer
under refrigeration.
Butter a baking pan large enough to
hold
6
fillets
folded
in half. Arrange the fillets so that
they do not overlap; fold fillets in 3 if necessary.\tPour
the
white
wine\tover
the
fillets first, then salt and pepper
them to taste.
Butter a piece of wax paper large enough to cover the baking pan or use tinfoil. Bake fillets in preheated
350\u00b0
oven for 15 minutes, or until cooked.
Do not overcook.