Sole au Gratin

Ingredients

• sole
• fine salt
• ground bread
• parsley
• Gruyere cheese
• butter
• fine oil
• lemon juice
• a little broth

Instructions

1. Clean the sole, strip off the black skin, season it with fine salt and lay it in a long, flat pan. Mix ground bread, chopped parsley and grated Gruyere cheese together, cover the fish with the mixture, and dot butter over the top. Sprinkle with fine oil and lemon juice and keep it in the oven ten minutes. As you serve it, add a little broth.