Yield
Makes 4 servings

How to Make It

Step 1

In a bowl, combine bread crumbs, 1/2 teaspoon pepper, lemon peel, vodka, lemon juice, green onion, and 2 tablespoons parsley.

Step 2

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

Step 3

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 4

Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, frequently stir butter and shallots until golden, about 3 minutes. Add wine and vodka. When simmering, ignite (not beneath an exhaust fan or flammable items) and shake pan until flame dies.

Step 5

Pour wine sauce over fish and season to taste with salt and pepper. Garnish with chopped parsley.

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