Sole in Ice Cider

Ingredients

• 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%)

Preparation

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.