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Nutrition Facts
Serving Size 1 (293g) Recipe makes 4 servings
Calories 391
Calories from Fat 179		(45%)
Amount Per Serving		%DV
	Total Fat 19.9g	30%
	Saturated Fat 11.5g	57%
	Monounsaturated Fat 5.1g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 157mg		52%
Sodium 1018mg		42%
Potassium 880mg		25%
Total Carbohydrate 2.5g		0%
	Dietary Fiber 0.3g	1%
	Sugars 0.5g
Protein 43.4g		86%
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Fillet of Sole in White Wine

Recipe #84730 | 40 min | 15 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Barb Gertz
Feb 22, 2004

This is a low carb recipe.

SERVES 4 (change servings and units)

Ingredients

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

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Featured Reviews for This Recipe

From: princesssara

On Jul 6, 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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From: Summerwine

On Apr 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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From: V'nut-Beyond Redemption

On Mar 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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From: Bev

On Jan 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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