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Prep and Cook time:
About 30 minutes
Makes: 6 servings
Ingredients
2 pounds skinned and boned sole or striped bass fillets
1/2 cup dry white wine
About 1/2 cup chicken broth
1/3 cup minced shallots
1 tablespoon chopped fresh tarragon, thyme, or sage leaves
6 to 8 thin lemon slices
Fresh tarragon, thyme, or sage sprigs
2 teaspoons cornstarch
Salt and pepper
Instructions
1. Preheat oven to 375°. Rinse fish, pat dry, and arrange, overlapping
slightly, in a shallow 9- by 13-inch casserole. Pour wine and broth over
fish; sprinkle with shallots and chopped herbs. Lay lemon slices and herb
sprigs on fish.
2. Bake, uncovered, until fish is opaque but still moist-looking in
thickest part (cut to test), about 15 minutes.
3. Tilt dish, and ladle or siphon pan juices into a 1- to 2-quart pan;
keep fish warm. Boil juices over high heat, uncovered, until reduced to
3/4 cup, about 5 minutes. Mix cornstarch with 1 tablespoon water, and stir
into pan juices. Stir over high heat until sauce boils. Pour a little
sauce over fish; pour remainder into a small bowl. Season portions with
sauce, salt, and pepper to taste.
Nutritional Information
Per serving:
152 cal., 11% (16 cal.) from fat;
29 g protein;
1.8 g fat (0.4 g sat.);
3.6 g carbo (0.5 g fiber);
165 mg sodium;
73 mg chol.
