Dover Sole with Lemon Rind and Pine Nuts

3 tbsp. finely minced shallots
4 Dover sole fillets
3/4 tsp. salt
1/4 cup pine nuts, lightly toasted and chopped
1 tsp. finely grated lemon rind
1/3 cup dry white wine
Lemon wedges

Lightly coat the bottom of a 13 x 9 glass 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.

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 lemon wedges, if desired. Serve immediately.

4 servings

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