Sole Fillets with Herbed Wine Sauce Recipe

Name: Sole Fillets with Herbed Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium tomatoes, cored and scored on the bottoms with an X; 3 tablespoons unsalted butter; 2 large shallots, thinly sliced; 1/2 cup dry white wine; 1/3 cup fish stock or clam juice; 3/4 cup heavy cream; 1/3 cup mixed chopped herbs, like parsley, basil, chives and chervil; 2 tablespoons dry vermouth; Pinch of freshly grated nutmeg; Salt; Pepper; 1 1/4 pounds sole fillets; Crusty bread, for serving

Servings: persons

2 medium tomatoes, cored and scored on the bottoms with an X
3 tablespoons unsalted butter
2 large shallots, thinly sliced
1/2 cup dry white wine
1/3 cup fish stock or clam juice
3/4 cup heavy cream
1/3 cup mixed chopped herbs, like parsley, basil, chives and chervil
2 tablespoons dry vermouth
Pinch of freshly grated nutmeg
Salt
Pepper
1 1/4 pounds sole fillets
Crusty bread, for serving

1
In a saucepan of boiling water, blanch the tomatoes until the skins just wrinkle, 30 seconds.
2
Drain and cool under running water, then peel and cut into 1/4-inch dice.
3
Wipe out the saucepan and melt the butter in it.
4
Add the shallots and cook over moderate heat, stirring, until softened, about 2 minutes.
5
Add the wine and simmer over moderately high heat until reduced by half, about 3 minutes.
6
Add the fish stock and simmer until the liquid is reduced to 1/2 cup, about 3 minutes.
7
Add the heavy cream and simmer until thickened, about 3 minutes.
8
Stir in the diced tomatoes, herbs, vermouth and nutmeg.
9
Season the sauce with salt and pepper.
10
Preheat the broiler and position the rack 8 inches from the heat.
11
Season the sole lightly with salt and pepper and transfer to a 2-quart flameproof baking dish.
12
Spoon the sauce on top and broil for 8 to 10 minutes, until the sauce is bubbling and the fish is just cooked through.
13
Let stand for 5 minutes before serving with crusty bread.

245

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 medium tomatoes, cored and scored on the bottoms with an X, 3 tablespoons unsalted butter, 2 large shallots, thinly sliced, 1/2 cup dry white wine, and more.

Yes, Sole Fillets with Herbed Wine Sauce falls under the Seafood 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.

That's it — enjoy your meal!

Sole Fillets with Herbed Wine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions