yield: 6 servings • prep time: 5 min. • cook time: 11 min. • preheat oven: 450 degrees
What you will need
3 lbs. fresh sole fillets
½ tsp. kosher salt
½ cup chopped, fresh flat-leaf parsley
1 cup dry white wine (such as pinot grigio)
2 cloves minced garlic
2 lemons, sliced into 1/3-inch-thick disks
freshly cracked black pepper to taste
Place the fillets in a 9-by-13-inch baking dish in a single layer.
Evenly distribute minced garlic on top of fillets.
Sprinkle salt and pepper over fillets.
Shower the fillets with chopped parsley.
Place two lemon rounds on top of each fillet.
Pour wine around the sides of the fillets.
Bake for 9–11 minutes until the fish flakes easily and is opaque.
Pair this recipe with a potato or rice dish, as well as side vegetables and/or fruit, to create a complete and healthy meal for you, your family, and friends.
A woman ahead of her time, Saint Hildegard of Bingen (1098–1179) was an abbess, artist, author, and mystic.
From a young age, Hildegard experienced visions, but she kept them to herself. Upon receiving a directive from God to share her visions, she started writing them down and shared them with a monk. He recognized their authenticity, showed the writings to his abbot, and, eventually, word of her visions made it to Pope Eugenius III. Her fame quickly spread among Church leaders and heads of state.
Hildegard was also an avid gardener. She knew the smell, taste, and look of each plant in her abbey’s herb garden. She spent time drying, boiling, and steeping various herbs together to find the perfect curative powers to heal the sisters’ ailments.