heart and sole

Name: Heart and Sole
Prep time: 10 min
Cook time: 25 min
Yield: 6
Cuisine: Southern
Ingredients: 3-4 - tomatoes, thinly sliced; 1/2 cup(s) fine, dry breadcrumbs; 6 - sole fillets (4 ounces each); 1/2 teaspoon(s) salt; 1/4 teaspoon(s) pepper; 3/4 cup(s) chablis or other dry white wine; 1/4 cup(s) butter; 2 tablespoon(s) butter; 2 teaspoon(s) fresh lime juice; 1/4 cup(s) parmesan cheese, grated

5 Pinches

Lynette C

Gulf Breeze, FL

Updated on Jul 3, 2016

This recipe comes from a recipe flyer that my sister brought me back from Waco, Texas. The recipe calls for sole, but I've often used red snapper because it is easier to get fresh where I live.

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prep time 10 Min

cook time 25 Min

method Bake

yield 6 serving(s)

Ingredients

3-4 - tomatoes, thinly sliced
1/2 cup fine, dry breadcrumbs
6 - sole fillets (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup chablis or other dry white wine
1/4 cup butter
2 tablespoons butter
2 teaspoons fresh lime juice
1/4 cup parmesan cheese, grated

How To Make heart and sole

Step 1

Arrange the tomato slices evenly in the bottom of a 13x9x2 inch baking dish; sprinkle with the breadcrumbs. Arrange the fillets over the breadcrumbs; sprinkle with salt and pepper.

Step 2

Combine the wine, butter, and lime juice in a saucepan; cook over medium heat until the butter melts. Pour over the fillets; sprinkle with freshly grated cheese.
Step 3

Bake at 400° for 15 to 20 minutes or until the fish flakes easily when tested with a fork. Remove fish to a serving platter with a slotted spoon. Serve warm.
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