Poisson au Four
- 2 pounds thin fish filets (sole for example)
- salt and pepper
- 3 tablespoons butter
- two shallots
- 1/4 cup bread crumbs
- 1/4 cup white wine
- 1/4 cup heavy cream
- 1 tablespoon chopped fresh parsley, or 2 teaspoons dried herbs
Butter a baking dish with 1 tablespoon butter and sprinkle with half of the shallots.
Sprinkle the fish with salt and pepper, then roll up each filet. Arrange them seam-side down in the baking dish.
Sprinkle with remaining shallots, bread crumbs, and herbs, then pour wine and cream on top. Melt the other two tablespoons of butter and drizzle on top.
Bake at 400°F for 20 minutes. Serve hot.
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