Sole In White Wine And Butter Sauce - cooking recipe

Ingredients

4 sole fillets
1/2 cup butter or 1/2 cup 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 3/4 cup stock
lemon slice, for serving

Preparation

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