If you want to make a quick and delectable meal, then try this recipe.
There are different kinds of sole, the best is Dover sole, which is caught in the English channel and surrounding waters, imported, and sold in fine fish markets in America. It is naturally expensive but well worth the cost.
The best domestic sole is called gray-sole, which is fairly abundant in the North Atlantic. Also distinctive in flavor is Lemon Sole, followed by the flounder. Sole is commonly filleted before being cooked.
4-fillets of Lemon Sole (6 oz each)
Juice of 1 lemon
1-cup of Chardonnay (or another dry white wine)
1/2-cup of fish stock
Salt and freshly ground pepper
Oreganata Mixture:
1-small garlic clove, minced
2-tablespoons of extra virgin olive oil
1/4-cup of fine breadcrumbs
1-tablespoon of freshly grated lemon zest
1-tablespoon of finely chopped Italian parsley
Salt and pepper to taste
