Dover Sole with Lemon Rind and Pine Nuts

Ingredients

• Cooking spray
• 3 tablespoons finely minced shallots
• 4 (6-ounce) Dover sole fillets
• 3/4 teaspoon salt
• 1/8 teaspoon freshly ground white pepper
• 1/4 cup pine nuts, lightly toasted and chopped
• 1 teaspoon finely grated lemon rind
• 1/3 cup dry white wine
• Chopped parsley (optional)
• Lemon wedges (optional)

Preparation

1. Preheat oven to 375°.
2. Lightly coat the bottom of a 13 x 9-inch baking dish with cooking spray; sprinkle evenly with shallots. Arrange fish in an even layer over shallots, slightly overlapping, if necessary. Sprinkle fish with salt and pepper. Combine pine nuts and rind; sprinkle evenly over fish. Pour wine around fish, being careful not to dislodge topping. Bake at 375° for 15 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Garnish with parsley and lemon wedges, if desired. Serve immediately.