6 fillets of sole
4 scallions, chopped
1/2 c. dry white wine
1 1/2 tbsp. parsley, chopped
1/2 tsp. sage
2 bay leaves, mashed
Salt & pepper to taste
1 tbsp. butter
1 tbsp. flour
3 tbsp. cream
1 tbsp. butter

Place the fillets in a large baking dish and cover with the scallions, wine, parsley, sage, bay leaves, salt and pepper and dot with butter. Cover the dish and bake for 25 minutes in a preheated 375 degree oven. Remove the fillets carefully and place on a warm serving platter. Blend the flour with the cream and butter in a saucepan, mixing constantly with the fish juices. Mix well until smooth and simmer for 3 minutes. Pour this over the fish and serve hot. Serves 4 to 6.