Ingredients

• 50g/2oz butter
• 50g/2oz onion, finely chopped
• 100g/4oz mushrooms, finely sliced
• 1 apple, peeled, cored and finely sliced
• 6 x 175g/6oz sole fillets, skinned
• 150ml/¼ pint dry white wine
•   seasoning
• 6 fresh parsley sprigs, to garnish

Method

1. Preheat the oven to 180C/350F/Gas 4. Melt the butter and fry the onion until golden. Add the mushrooms and apple, fry gently for 10 minutes; cool. Meanwhile, pat fillets dry and lightly season.
2. Drain the liquid from the pan and reserve for the sauce. Divide the onion mixture among the fillets, placing it at one end, and roll them up.
3. Place the fillets in a small, ovenproof dish and pour over the reserved liquid and white wine. Cover with foil and bake for 15-20 minutes.
4. Strain off the liquid and boil to reduce by half. Serve the fish with the sauce or pass the sauce round in a boat. Garnish with parsley.

Notes