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1
Preheat the oven to 450 degrees.
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2
Sprinkle the sole pieces with salt and pepper.
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3
Set aside.
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4
Heat two tablespoons of the butter in a small skillet and add the onion, green pepper and celery.
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5
Cook, stirring, until the vegetables give up their liquid and the liquid evaporates.
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6
Do not brown.
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7
Add the wine and cook about a minute.
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8
Meanwhile, put the clams on a flat surface and chop them coarsely.
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9
Add the clams to the skillet and stir.
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10
Remove from the heat.
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11
Add the bread crumbs, egg, parsley, salt and pepper.
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12
Place four of the sole pieces, skinned side down, on a flat surface.
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13
Spoon an equal portion of the filling on top of each and smooth it over neatly so that it extends to the edges of the fillets.
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14
Cover each fillet piece with a second fillet, this time skinned side up.
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15
Butter a baking dish with one tablespoon of butter and sprinkle with salt and pepper.
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16
Place the filled fillets in the baking dish.
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17
Melt the remaining three tablespoons of butter in a small saucepan and add the lemon juice.
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18
Pour it over the filled fillets.Hold a sieve over the fillets and sprinkle the paprika through it over the fillets.
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19
Brush the fillet tops with the butter in the pan.
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20
Place the fillets in the oven and bake 10 minutes.
