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Serves/Makes: 3 or 4

Ingredients:

• 1 1/2 to 2 pounds (680 g to 1 kg) sole fillets
• 6 green onions or 4 shallots*, finely minced
• 1/4 cup (60 mL) fresh dill or parsley, minced
• 1/4 cup (60 mL) dry white wine or Vermouth
• 1/4 cup (60 mL) fish stock or clam juice
• Juice of 1/2 a lemon
• 3 tablespoons (45 mL) unsalted or salted butter, melted
• 1 teaspoon (5 mL) cornstarch
• Salt
• Pepper
• Tiny boiled potatoes (optional)
• Minced parsley (optional)

How to cook:

• Sprinkle finely minced green onions or shallots and minced dill or parsley into a generously buttered 8 x 12-inch (20 x 30-cm) glass or ceramic dish.
• Pour in white wine or Vermouth and fish stock or clam juice.
• Lightly pepper on side of each sole fillet roll fillets, pepper inside rolls.
• Arrange fish rolls into a microwave-safe dish.
• Sprinkle fish rolls with lemon juice and melted butter.
• Cover dish with waxed paper.
• Microwave fish on 'MAXIMUM' for 6 minutes per pound (454 g) of fish, coating fish often with cooking juices while cooking.
• Transfer fish rolls onto a hot serving plate keep warm.
• Stir cornstarch into cooking juices.
• Stir until well blended salt and pepper, to taste.
• Microwave sauce on 'MAXIMUM' for 2 to 3 minutes, until creamy.
• Pour sauce all over fish rolls.
• If desired, arrange tiny boiled potatoes all around fish rolls sprinkle all over with chopped parsley.

Notes:

Oven: 700 watts
Preparation time: 10 minutes
Cooking time: 15 minutes
*Shallots have more taste than green onions, but are sometimes hard to find and are more expensive - your choice.

Comments:

Bercy - butter creamed with white wine and shallots and parsley. Bercy is an area in the east of the city of Paris (France).

This recipe for French Sole Bercy serves/makes: 3 or 4

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Main Ingredient: Sole
Preparation Method: Microwave
Cuisine: French