Sole With Tarragon-Butter Sauce Recipe

Name: Sole With Tarragon-Butter Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) sole fillets; 1/2 teaspoon salt, divided; 1/4 teaspoon freshly ground black pepper; Cooking spray; 3/4 cup dry white wine; 3/4 cup fat-free, less-sodium chicken broth; 1/3 cup finely chopped shallots; 1 tablespoon minced fresh garlic; 5 teaspoons butter, cut into small pieces; 1 tablespoon chopped fresh chives; 1 1/2 teaspoons chopped fresh tarragon

Servings: persons

4 (6-ounce) sole fillets
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
Cooking spray
3/4 cup dry white wine
3/4 cup fat-free, less-sodium chicken broth
1/3 cup finely chopped shallots
1 tablespoon minced fresh garlic
5 teaspoons butter, cut into small pieces
1 tablespoon chopped fresh chives
1 1/2 teaspoons chopped fresh tarragon

1
Sprinkle fish with 1/4 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 fish fillets to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan; cover and keep warm. Repeat with remaining fish.
2
Add wine, broth, shallots, and garlic to pan; bring to a boil. Reduce heat, and simmer until reduced to about 1/2 cup (about 10 minutes). Remove from heat; stir in butter, remaining 1/4 teaspoon salt, chives, and tarragon. Spoon sauce over fish; serve immediately.
3
Wine note: The delicate, mild flavor of sole calls for a white wine that's not overtly oaky. I find that one of the new, so-called unoaked chardonnays works beautifully, especially since chardonnay often has a touch of buttery flavor that picks up on the essence of this rich-tasting sauce. New Zealand makes many of the best unoaked chardonnays. One fantastic example is Kim Crawford Unoaked Chardonnay 2005 from Marlborough, New Zealand ($17). -Karen MacNeil

125

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 11 ingredients. The key ingredients include: 4 (6-ounce) sole fillets, 1/2 teaspoon salt, divided, 1/4 teaspoon freshly ground black pepper, Cooking spray, and more.

Yes, Sole With Tarragon-Butter Sauce falls under the Soups & Stews 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 With Tarragon-Butter Sauce

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