Fish Fillets Poached in White Wine

For sole, trout, and other thin skinless boneless fillets, 5 to 6 ounces per serving. Cooking time: about 10 minutes. Score the skin sides of the fish and season with salt and white pepper. Sprinkle 1 tablespoon of minced shallots in the bottom of a buttered baking dish; lay in the fillets, skin side down and lightly overlapping. Scatter another tablespoon of shallots on top. Pour around them 2/3 cup of dry white wine or dry white French vermouth, and 1/3 cup of fish stock, chicken stock, or water. Cover with buttered wax paper and bring just to the simmer on top of the stove, then set in a preheated 350°F oven. The fish is done in 7 to 8 minutes, when just lightly springy to the touch and opaque (milky white). Drain cooking juices into a saucepan and boil down rapidly until almost syrupy. For a simple sauce, whisk in droplets of lemon juice and minced parsley and, if you wish, a tablespoon or two of butter. Spoon over the fish and serve at once.