Fillet Of Sole In White Wine Recipe

Name: Fillet Of Sole In White Wine
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (8 ounce) sole fillets; 1 1/4 teaspoons salt; 1/2 teaspoon pepper; 2 green onions or 2 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

Servings: persons

4 (8 ounce) sole fillets
1 1/4 teaspoons salt
1/2 teaspoon pepper
2 green onions or 2 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

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.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 (8 ounce) sole fillets, 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 2 green onions or 2 scallions, chopped, and more.

Yes, Fillet Of Sole In White Wine falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fillet Of Sole In White Wine

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