Fillet of Sole in White Wine

Barb Gertz's Note:

This is a low carb recipe.

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Servings: 4

• 4 (8 ounce) sole fillets
• 1 ¼ teaspoons salt
• ½ teaspoon pepper
• 2 green onions or 2 scallions , chopped
• 4 tablespoons melted butter
• ½ cup dry white wine
• 1 tablespoon chopped parsley
• ½ teaspoon thyme
• 2 bay leaves , crushed
• 1 tablespoon butter
• 1 ½ teaspoons flour
• 2 tablespoons heavy cream

Directions:

1. Preheat oven to 375 degrees.
2. Wash and dry fillets and season with salt and pepper.
3. Arrange fillets in a buttered baking dish in a single layer and sprinkle with the green onions, melted butter, wine, parsely, thyme, and bay leaves.
4. Cover with greased paper facing down, then cover dish and bake 20 minutes.
5. Carefully remove fillets from baking dish.
6. Strain pan juices into a small saucepan, add 1 tablespoon butter,and let melt.
7. Blend in the flour, add the cream, and cook 4 minutes.
8. Pour over fish and serve.

Reviews

[Polish Chick]

You can use flounder, whiting or halibut as well. Probably any good white fish. This is very similar to the recipe in Julia Child's cookbook. Delicious.

[princesssara]

Quick and easy way to make fish, and yet it looks and tastes like it's taken ages! Made it for a dinner party, so prepared it up to step 4, and then instead of baking it put it in the fridge until half an hour before i wanted to serve dinner.Just realised i forgot to add the cream at the end, but it turned out fine anyway and everyone enjoyed it. Thank you!

[Summerwine]

This turned out wonderful! I had never had Sole before and the recipe was very easy to put together. I followed the recipe using fresh herbs and I thought I had green onions but didn’t, so I used a shallot and it worked very well. I used fresh Cornish Lemon Sole. It was mild, tender and moist, but there were so many tiny bones; even when I very gently would lift the flesh from them I still would get a few with every forkful. That part was a bit of a put off for me. It was a very thin fish and being a novice I’m not sure how I would go about de-boning it without removing all the good stuff. I served it over lightly steamed fresh spinach which went fantastic with the sauce. I will surely make this recipe again because the sauce was so easy, light and delicious, but with a less bony fish next time.