This is a base recipe for a number of classic French white fish recipes. I use sole here, but you could use the same recipe for any white fish: cod, hake, flounder, haddock, etc. This works with trout too.
1Shallot (or 2 scallions)
16 ozFillets of Sole
1 TButter (Unsalted) (cold)
1⁄2 cDry Vermouth
1⁄2 cFish Stock (or water)
Preheat oven to 350.
Butter an ovenproof baking pan large and deep enough to hold the fillets in a single layer.
Sprinkle half of the minced shallots over the bottom of the pan. Lay the fillets on top of the shallots. It's OK to fold them over if the pan is crowded.
Add the wine and the stock to just cover.
Spread the remaining shallots.
Bake for 12-15 minutes, depending how large the fillets are.