* Four unce fillets of sole * 1 1/4 teaspoons salt * 1/2 teaspoon white pepper * 2 green onions or scallions, chopped * 4 Tablespoons (1/2 stick) melted butter * 1/2 cup dry white wine * 1 Tablespoon chopped parsley * 1/2 teaspoon thyme * 2 bay leaves, crushed * 1 Tablespoon butter * 1 1/2 teaspoons flour * 2 Tablespoons heavy cream
Preheat oven to 375°F. Wash and dry fillets and season with salt and pepper. Arrange fillets in a buttered baking dish in a single layer and sprinkle with the green onions, melted butter, wine, parsley, thyme, and bay leaves. Cover with greased paper facing down, then cover dish, and back 20 minutes. Carefully remove fillets from baking dish. Strain pan juices into a small saucepan, add 1 tablespoon butter, and let melt. Blend in the flour, add the cream, and cook 4 minutes. Pour over fish and serve.
Makes 4 servings. 6.2 grams of carbohydrate in entire recipe, if serving 4, each serving contains 1.6 grams of carbohydrate.
unce fillets of sole
