Sole in Cider

Makes 4-6 servings

Adapted from Annie Proulx and Lew Nichols’ Cider, Making Using and Enjoying Sweet and Hard Cider

7 tablespoons unsalted butter, diced

2 tablespoons finely chopped flat leaf parsley

2 pounds sole or flounder fillets

salt and freshly ground pepper

⅓ cup dry breadcrumbs

1 cup hard cider

4 tablespoons heavy cream

Preheat oven to 350°. Rub a large, shallow baking dish with half the butter and sprinkle with half the parsley. Place fish on top. Season with salt and pepper. Sprinkle with breadcrumbs and parsley, and dot with remaining butter. Pour cider in around the edges of the fish.

Place baking dish in oven until fish is just cooked through, 15–20 minutes. Remove from oven and pour cream in around the side to mix with juices. Serve fish with sauce spooned over top.