Fillets of Soles, Provincial Style

Fillet two soles and place them in a stewpan with a teacupful of white wine and
a small quantity of olive oil; add a little chopped parsley, garlic, nutmeg, salt and
pepper, and let them simmer gently by the side of the fire for half an hour. When
cooked arrange the fillets on a hot dish, squeeze some lemon juice over, garnish round
with some slices of fried onions, and serve.