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Baked Fillets of Sole in Wine


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1 1/2 pounds fillets of sole
1 cup dry white wine
2 tablespoons dry sherry
lemon wedges, for garnish
sauteed mushroms caps, for garnish

Preheat oven to 350°. Place in a greased ovenproof dish. If the fillets are large they may be cut in half. Pour dry white wine and dry sherry. Bake until just done. Serve covered with the liquid from the dish, which you may reduce slightly when baking.




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