Season the sole with salt and pepper, the nutmeg and half the parsley.
Place in an ovenproof dish, dot with half the butter or margarine and pour
the wine over. Cover and bake in a preheated oven at 180°C/350°F/gas mark
4 for 30 minutes. Meanwhile, heat the remaining butter or margarine and
the oil and fry (saute) the onions until golden brown. Drain well on
kitchen paper (paper towels). Arrange the onions round the fish and serve
sprinkled with the remaining parsley and the lemon juice.