This dish has been declared the new best fish dish at my casa. It’s dead simple, too. Literally, if you can to spill some wine into a pan, you can make this dish. I have seen you drink, so I’m pretty sure you can pull this off. Dover Sole, rolled and poached in a pan of shallots, Vermouth and… just kidding, that’s it. Throw some green onions in before you put a lid on it.
It takes maybe two minutes for the fish to cook through. Set the sole aside and continue to reduce the liquid. Squeeze half of a lemon into the pan and add an ounce or so of butter. Just enough to for the sauce to have a little sparkle and richness. Steamed carrots and broccoli rabe are great sides, both for color and their taste doesn’t complete with the delicate fish.