Yield
Makes 4 servings

How to Make It

Step 1

Rinse sole and lay pieces flat (if unskinned, skin up). Spread fillets equally with tapenade and roll to enclose. Set sole, seam down, in a buttered, shallow 2 1/2- to 3-quart casserole. Cover tightly with foil.

Step 2

Bake in a 425° regular or convection oven until fish is opaque but moist-looking in center of thickest part (cut to test), 12 to 16 minutes.

Step 3

Spoon wine sauce over fish and season to taste with salt and pepper. Garnish portions with parsley.

Step 4

Wine sauce. In a 10- to 12-inch frying pan over medium-high heat, frequently stir 2 tablespoons each butter or margarine and minced shallots until golden, about 3 minutes. Add 3/4 cup dry white wine and 2 tablespoons chopped canned roasted red pepper. Boil on high heat, stirring occasionally, until reduced to 1/4 cup, 5 to 7 minutes. Use hot or warm.

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