- 1 1/2 cups coarse, fresh sourdough bread crumbs
- About 1/2 teaspoon fresh-ground pepper
- 1 teaspoon grated lemon peel
- 2 tablespoons vodka
- 2 tablespoons lemon juice
- 2 tablespoons chopped green onion
- About 2 tablespoons chopped parsley
- 1 1/2 pounds boned sole fillets (4 to 12, about 1/4 in. thick and 2 to 3 in. wide--cut wide pieces in half lengthwise; see notes above)
- 2 tablespoons butter or margarine
- 2 tablespoons minced shallots
- 1/2 cup dry white wine
- 1/4 cup vodka
- calories 330
- caloriesfromfat 27 %
- protein 34 g
- fat 10 g
- satfat 5.4 g
- carbohydrate 12 g
- fiber 0.7 g
- sodium 335 mg
- cholesterol 102 mg
How to Make It
In a bowl, combine bread crumbs, 1/2 teaspoon pepper, lemon peel, vodka, lemon juice, green onion, and 2 tablespoons parsley.
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.
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.
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.
Pour wine sauce over fish and season to taste with salt and pepper. Garnish with chopped parsley.