Sole Veronique Recipe

Name: Sole Veronique
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb lemon sole (or flounder); 1/2 lb green seedless grape (peeled); 4 tablespoons unsalted butter; 2 shallots, chopped; 1 garlic clove, minced; 1 lemon, juice of; 4 ounces half-and-half (room temperature); 1/4 cup white wine; 2 tablespoons flour; 2 tablespoons butter; 1/4 teaspoon salt; 1/8 teaspoon ground pepper

Servings: persons

1 lb lemon sole (or flounder)
1/2 lb green seedless grape (peeled)
4 tablespoons unsalted butter
2 shallots, chopped
1 garlic clove, minced
1 lemon, juice of
4 ounces half-and-half (room temperature)
1/4 cup white wine
2 tablespoons flour
2 tablespoons butter
1/4 teaspoon salt
1/8 teaspoon ground pepper

1
Preheat oven to 350 degrees F.
2
Rinse fish, pat dry and season with salt and pepper.
3
Place fish in pan and pour wine, lemon juice, and melted butter over the fish.
4
Sprinkle on the shallots.
5
Cover the pan with foil and bake for 25 minutes.
6
Pour drippings from fish into saucepan and reduce slightly.
7
Add half and half.
8
Cut the 2 tablespoons of flour and 2 tablespoons of butter together with a fork.
9
Add the flour/butter mixture to the fish drippings and stir until it thickens.
10
Remove saucepan from heat and add peeled grapes.
11
Pour sauce with the grapes over fish.

290

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: 1 lb lemon sole (or flounder), 1/2 lb green seedless grape (peeled), 4 tablespoons unsalted butter, 2 shallots, chopped, and more.

Yes, Sole Veronique 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.

Sole Veronique

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