Community Pick
Honey Curry Sole Fillet

photo by Sackville

- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 1⁄3 cup liquid honey
- 1⁄4 cup Dijon mustard
- 1 tablespoon curry powder
- 1⁄4 cup melted butter
- 4 thick fresh sole fillets
- cilantro
- roasted almonds
directions
- oven preheated 350F degrees.
- combine honey, mustard, curry,& butter in small bowl; mix well.
- lightly butter shallow baker; add sole fillets, slightly overlapping is good.
- Top side up.
- pour curry sauce on top; bake (uncovered) for 15-20 minutes.
- serve warm, with cilantro and roasted almond pieces on top.
- MM!
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Reviews
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This recipe was a great basic plan from which I improvised and created a very spicy and lovely version on a bed of kale and home grown tomatoes. I replaced the honey with agave nectar and reduced by 1/2, replaced the butter with a small amount of olive oil, and increased curry (a good sprinkling of pure turmeric, about a tbl of garam masala, and solid sprinkling of red pepper flakes). Also used two large garlic cloves and about 1 and 1/2 inches of pressed ginger in the sauce.
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This was very tasty. I did what Jezski recommended and layed the fish on a bed of chopped onions, orange pepper and baby squashes. I halfed the honey and doubled the curry powder (we like it hot!). There was lots of sauce and this went well with rice. Next time I will try it with a more substantial fish like salmon. Thanks for posting!
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Izzy, an excellent recipe, different and very flavorful. I used basa fillets. Funny thing: I put the fish on a bed of sliced onions and red and yellow peppers before I even saw that Sackville had done that. This is kind of a habit of mine when baking fish - gives it a little pizzaz. This is a KEEPER . . . Janet
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The taste of this dish gets five stars, the texture gets three. I will absolutely be making this again but I will use halibut. In my opinion sole is just too soft a fish for this dish. I sauteed bell peppers and red onions and then baked the sole on that and served everything over white rice. It was very tasty and I disagree with the reviewers who said it was too sweet - I thought it was just right! Thanks!
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Tweaks
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This is a great recipe-simple yet full of flavor! Of course, I had to make it southern by using toasted pecans instead of almonds. I served it with cous cous and a salad consisting of mixed greens, thinly sliced red onions, sliced fresh Louisiana strawberries, fresh mint, toasted pecans and dressed with a strawberry balsamic .
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This recipe was a great basic plan from which I improvised and created a very spicy and lovely version on a bed of kale and home grown tomatoes. I replaced the honey with agave nectar and reduced by 1/2, replaced the butter with a small amount of olive oil, and increased curry (a good sprinkling of pure turmeric, about a tbl of garam masala, and solid sprinkling of red pepper flakes). Also used two large garlic cloves and about 1 and 1/2 inches of pressed ginger in the sauce.
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I made this for our romantic Valentine's Day dinner. Special, but not too much fuss time in the kitchen! I cannot eat nuts, so I left off the almonds, and used tilapia fillets instead of sole. I also forgot to add the butter - but it did not seem to miss it. So for anyone that needs something with a bit less fat, it does work without it - especially on a small fish that does not need a long cook time. Steamed asparagus went very nicely with this.
RECIPE SUBMITTED BY
Izzy Knight
United States
I am a proud mother of my twins Darius and Constance; also a grade school teacher. You can understand my need for easy, healthy, fast, and fun recipes! I love to cook with my hubby, who runs an Italian restaurant. But in my kitchen, even he doesn't get to boss me around :)