Preheat oven to 350F. Place in a greased ovenproof dish: 1 ½ lbs. of sole or other fish. If the fillets are large they may be cut in half. Pour over them: 1 cup dry white wine (2 tablespoons dry sherry). Bake until just done. Serve with the liquid from the dish, which you may reduce slightly. Garnish with : lemon wedges, sauteed mushroom caps.