For serving 2
Preparation time: 15 minutes
Cooking time: 20 minutes
105 ml (7tbps) butter
30 ml (2 tbps) chopped cilantro
1 kg (2 pound) sole
250 ml (1 cup) Domaine Pinnacle Ice Cider
salt and pepper
60 ml (4 tbps) cream (35%)
In a shallow, oven-proof serving dish, dot half the butter and sprinkle with half the cilantro. Place sole in the dish. Sprinkle with the rest of the cilantro and dot with the rest of the butter. Pour in the cider and season to taste.
Simmer, but do not boil, the fish in a 350°F (180°C) oven for 12 to 15 minutes or until the fish is done. Add the cream and serve immediately.