From French Provincial Cooking by Elizabeth David.
Put not much more than a teaspoon each of freshly chopped shallot and parsley into a well-buttered oval gratin dish. Add two tablespoons of white wine. Put it in the oven for 5 to 7 minutes, so that the shallot and wine cook a little and amalgamate. Now, put in your sole, skinned on both sides and seasoned with salt ans pepper. On top put a tablespoon of butter in small pieces. Cover with buttered paper. Cook in a low oven, Gas No. 3, 330 deg. F. for 15 minutes, for a medium sized sole weighing about 3/4 lb. Spread some of the shallot and juices on top of the sole and put the dish under the hot grill for 2 minutes so that it acquires a light glaze. Serve in the same dish.
It is quite possible to use dry vermouth instead of white wine for this dish.
Quick and easy and quite good. Nice aroma to the dish. I'll definitely make it again. I only had sole fillets. I would like to try the whole fish.