Sole is a flatfish that is commonly used in French cooking.  A very tender white fish, sole is delicate and seems to melt in your mouth with each bite.  It works with just about any flavors you want to impart on it, but it works tremendously well with a white wine-cream sauce like this one.  A simple French sauce made from clam juice, white wine, shallots, butter and a touch of cream; a perfect pairing for diced tomatoes and fresh herbs.  Poured over the sole filets and baked until bubbly, a loaf of crusty French bread is a must when this superb dish makes it to the table.

(To view this recipe, click on the following link: http://www.foodandwine.com/recipes/sole-fillets-with-herbed-wine-sauce)

Tagged: baked fish, cream, cream sauce, fish, Food & Wine, French, herb sauce, seafood, sole, tomatoes, white wine-herb sauce