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    You are in: Home / Recipes / Fillet of Sole in White Wine Recipe
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    Fillet of Sole in White Wine

    Average Rating:

    6 Total Reviews

    Showing 1-6 of 6

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    • on April 27, 2012

      Wonderful! We loved this! I didn't have green onions so I used shallots as another reviewer did. I had Dover Sole Fillets. This definitely goes into my rotation for fish dishes.

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    • on January 22, 2010

      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.

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    • on July 06, 2006

      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!

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    • on April 11, 2006

      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.

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    • on March 26, 2005

      This recipe is good for its ease in preparation and cooking. I used catfish fillets as that was all I had and didn't use spring onions as I didn't have any. I will use this recipe when I have company to impress!

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    • on January 19, 2005

      What a treat this was for supper tonight! I had to substitute tilapia fillets for the sole (because our fish market didn't have any fresh sole today), but other than that, I made only a few minor changes. I added just a few more green onions and a touch more butter. I used a stainless steel roasting pan with lid which worked perfectly and which I was able to make the sauce in also. The baking time was right on target and the sauce was heavenly! My husband made the comment that he hasn't had a fish dish this good in a restaurant in some time. As always, thanks again for a wonderful supper, Barb!

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    Nutritional Facts for Fillet of Sole in White Wine

    Serving Size: 1 (293 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 343.4
     
    Calories from Fat 194
    56%
    Total Fat 21.6 g
    33%
    Saturated Fat 11.8 g
    59%
    Cholesterol 150.6 mg
    50%
    Sodium 1532.1 mg
    63%
    Total Carbohydrate 2.5 g
    0%
    Dietary Fiber 0.3 g
    1%
    Sugars 0.4 g
    1%
    Protein 28.8 g
    57%

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