Baked Lemon Sole

2 cups dry white wine or water
1 cup bread crumbs
2 pounds sole fillets
4 tablespoons unsalted butter, melted
1/4 cup lemon juice
dash salt
fresh pepper
2 tablespoons parsley, chopped
4 lemon wedges

Preheat oven to 450F. Place bread crumbs in a small bowl and roll each fish in the crumbs so both sides are covered. Pour wine or water into a shallow baking pan.

Place the fish skin side down in the pan. Brush the fish with the melted butter.

Bake for 7 to 20 minutes, depending on the thickness of the fillets.

If really thin then check for doneness after 3 minutes. If the fish hasn’t darkened in color you can broil it for about 40 seconds. Don’t overcook though. Use a spatula and place each piece of fish on a plate. Pour any juices from the pan over the fish. Sprinkle the fish with lemon juice, salt, white pepper and chopped parsley. Garnish with lemon wedges.

Serves 4