|Baked Fillets of Sole
1 tablespoon fresh chopped parsley
In a large skillet over medium heat, put parsley, green onions, salt, pepper, white wine and water; bring to a boil. Add fish and poach for 8 to 10 minutes. Remove fish to a lightly buttered shallow baking dish. Continue cooking wine mixture until liquid reduced to about 1 cup.
In a large saucepan melt 2 tablespoons of butter then add flour, stirring until a smooth paste is formed. Gradually add reduced liquid and heavy cream, stirring constantly over low heat. Continue cooking, stirring constantly, until thickened. Add remaining butter; pour over fish. Place fish under broiler until nicely browned.