Sole baked with white wine
6 servings
35 minutes
Sea sole baked with white wine is a refined dish of Yugoslav cuisine that combines the tenderness of fish with the aroma of wine and lemon. This recipe, originating from coastal regions, embodies a love for simple yet elegant flavors. The sea sole, known for its delicate texture, gains special juiciness from the white wine and butter, while breadcrumbs and paprika add an appetizing crust and a hint of spice. Baked under foil, it absorbs all the flavors, and the last minutes uncovered give it a golden hue. Perfect for a festive dinner or romantic evening, it is served directly in the baking dish to retain all warmth and richness of flavors. A garnish of fresh herbs and a glass of white wine make this dish a true gastronomic delight.
1
Preheat the oven to 180 degrees. Pour oil into the baking dish.
- Corn oil: 3 tablespoons
2
Lightly season the sole fillet with salt on both sides and place it in a dish, drizzling with lemon juice and wine, and rubbing paprika with your fingertips. Sprinkle with breadcrumbs and parsley, and toss pieces of butter on top.
- Fillet of sole: 1.2 kg
- Salt: to taste
- Lemon: 1 piece
- Dry white wine: 175 ml
- Paprika: 0.3 teaspoon
- Breadcrumbs: 2 tablespoons
- Chopped parsley: 1 tablespoon
- Butter: 50 g
3
Cover the dish with foil and bake for 15 minutes, then remove the foil and keep in the oven for another 5 minutes. Serve the fish immediately in the baking dish when ready.