Sole in White Wine and Butter Sauce

• sole fillets↗4
• cup butter or 1/2 cup margarine, melted↗1⁄2
• cup seasoned bread crumbs↗1⁄2
• teaspoon dried parsley↗1
• teaspoons prepared crushed garlic3
• For the sauce
• cup white wine↗1⁄4
• tablespoons lemon juice↗2
• cup parve broth or 3/4 cup stock↗3⁄4
• lemon slice, for serving

Step-by-step instructions

1. 1

   Preheat oven to 425 degrees F. Lightly grease a 9 x 13-inch pan with non-stick cooking spray.

2. 2

   Place melted butter in a shallow bowl. Place bread crumbs, parsley, and garlic in another shallow bowl and combine.

3. 3

   Rinse fish and pat dry. In assemly line fashion, dip both side of fillets in butter and then coat both sides with bread crumb mixture. Place in prepared pan.

4. 4

   Bake, uncovered at 425 degrees for 10 minutes.

5. 5

   Meanwhile, pour wine into a saucepan and cook for 3 to 5 minutes over medium heat, stirring occasionally.

6. 6

   Mix in lemon juice and broth. Bring to a boil over midium-high heat, and continue boiling until sauce reduces by about half and thickens.

7. 7

   Place fish on platter or individual plates. Spoon sauce over fillets and garnish with lemon slices.