Maricel's Baked Fillet of Sole With Dill and Dijon Mayonnaise

Preheat oven to 350F.

Season sole with salt and pepper. In a roasting pan, lay fish on top of onion leeks. Squeeze half a lemon on the fish.  Place butter on top of the fish along with dill. Pour white wine on the pan. Cover with aluminum foil and bake for 20 to 30 minutes.

Meanwhile, make the Dijon mayonnaise:  Mix mustard, mayonnaise, and dill, and chill.

Serve baked fish and leeks with asparagus and Dijon mayo on the side.

Substitution tip: No white wine? No problem! Replace it with chicken stock or chicken broth, which keeps the fish moist while cooking on the pan.