Best 15 Baked Sole Recipes

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Baked sole is a classic dish that is both elegant and easy to prepare. It is a versatile fish that can be cooked in a variety of ways, but baking is one of the simplest and most delicious methods. The delicate flavor of the sole pairs perfectly with a variety of herbs and spices, making it a great choice for a light and healthy meal. Whether you are looking for a special occasion dish or a simple weeknight dinner, baked sole is a great option that is sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

OVEN BAKED CRABMEAT STUFFED SOLE WITH MEUNIERE SAUCE



Oven Baked Crabmeat Stuffed Sole with Meuniere Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 16

v1 teaspoon minced garlic
1 cup lump crabmeat, picked through for shells and cartilage
2 teaspoons fresh lemon juice, plus 2 tablespoons
Salt and white pepper
4 (5 to 6 ounce) sole fillets
2 tablespoons plus 6 tablespoons unsalted butter, divided
4 tablespoons chopped parsley leaves
2 tablespoons minced garlic
1/4 cup Worcestershire sauce
1/4 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 teaspoon olive oil
2 tablespoons minced red bell pepper
2 tablespoons minced green onion
1 tablespoon minced celery

Steps:

  • Preheat oven to 400 degrees F.
  • Heat olive oil in a small skillet over medium heat. Add bell pepper, green onion, celery, and 1 teaspoon of minced garlic. Saute until softened, about 2 minutes. Remove from heat and cool slightly. In a medium bowl, combine cooled vegetables, crabmeat, and 2 teaspoons of lemon juice. Season crab mixture with salt and white pepper, to taste.
  • Season sole fillets with salt and pepper on both sides. Spoon crabmeat mixture down the center of the fillets and roll lengthwise into bundles. Using toothpicks, secure the ends so that the fillets won't unwrap during baking. Place sole fillet bundles, seam-side down, in a lightly greased 9-inch square baking dish. Bake for 25 to 30 minutes, or until the fish is cooked through.
  • Melt 2 tablespoons of the butter in a medium skillet over medium-high heat. When the butter begins to foam, add the parsley, garlic, lemon juice, and Worcestershire. Cook for 2 minutes until slightly reduced. Add the cream and cook, whisking, for 15 seconds. Season with salt and cayenne. Turn heat down to low and whisk in the remaining butter, 1 tablespoon at a time, adding each piece before the previous one has been completely incorporated. Continue until all the butter is incorporated and the sauce coats the back of a spoon. Immediately remove the pan from the heat to prevent the sauce from getting too hot and breaking.
  • Pour warm meuniere sauce over crabmeat stuffed sole and serve immediately.

BAKED STUFFED LEMON SOLE



Baked Stuffed Lemon Sole image

Baked Stuffed Haddock is a regular and ever-popular menu item at BG's Boat House in Portsmouth, N.H., but chef Jeff Graves also uses this rich, deliciously buttery seafood stuffing for sole, jumbo shrimp and lobster. This makes an impressive and elegant party dish.

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 13

4 tablespoons butter
3 tablespoons olive oil
1 small onion, chopped
1 small zucchini, unpeeled and chopped
1/2 cup chopped fresh mushrooms
1/2 pound sea scallops, chopped
1/2 pound small ("salad size") peeled and deveined shrimp (if using larger shrimp, coarsely chop)
1 1/2 teaspoons seafood seasoning blend (recommended: Old Bay)
1 3/4 cups crushed cracker crumbs (about 1 1/4 sleeves of crackers) (recommended: Ritz)
Salt and freshly ground black pepper
8 thin lemon sole or other white fish fillets, such as haddock (about 2 pounds total)
2 tablespoons butter, melted
Lemon wedges

Steps:

  • In a large skillet, heat the butter and oil. Add the onion, zucchini, and mushrooms. Cook over medium-high heat, stirring often, until the vegetables are softened and lightly browned, about 6 minutes. Add the scallops, shrimp and seafood seasoning and cook, stirring, until the seafood is just cooked through, 3 to 4 minutes. Remove from the heat.
  • Add the cracker crumbs and season to taste with salt and pepper. (The stuffing can be made up to 1 day ahead and refrigerated. Leftover stuffing can be frozen. Bring to room temperature or take the chill off in the microwave before stuffing the fish.)
  • Preheat the oven to 400 degrees F.
  • Brush a large glass baking dish generously with melted butter.
  • Season the fish fillets on both sides with salt and pepper. Arrange 4 of the fillets in the baking dish. Cover with stuffing, pressing it in to make an even layer, and top with the remaining fillets. If some of the seafood stuffing spills out into the dish, that's fine. Brush the fish with melted butter.
  • Bake in the preheated oven until the fish is opaque in its thickest part and the stuffing is heated through, 20 to 30 minutes, depending on the thickness of the fish. Garnish with lemon wedges for squeezing over the fish.

SUNNY'S EASY BAKED LEMON SOLE AND SPRING ONIONS



Sunny's Easy Baked Lemon Sole and Spring Onions image

Provided by Sunny Anderson

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

1 stick (8 tablespoons) salted butter, melted
Zest of 1 lemon plus 1/4 cup lemon juice
2 tablespoons capers
2 cloves garlic, grated on a rasp grater
Pinch kosher salt
4 to 8 spring onions or scallions
4 sole fillets
8 thin slices lemon
Hot Hungarian paprika, for sprinkling

Steps:

  • Line a baking sheet with nonstick aluminum foil and place it in the oven. Preheat the oven to 400 degrees F.
  • For the butter: Meanwhile, whisk together the butter, lemon zest and juice, capers, garlic and salt in a medium bowl.
  • For the sheet: Slice the spring onions in half lengthwise. If using scallions, they can be left whole.
  • Make sure you have all of your ingredients ready to go so you can assemble the sheet and return it to the oven quickly. Remove the sheet from the oven once the oven is preheated. Quickly add the fish in a row, leaving about an inch between each piece. Drizzle the butter mixture over the top, add the lemon slices over the fish, then the spring onions. Sprinkle with paprika. Return the sheet to the oven and bake until cooked through, 12 to 18 minutes. Serve warm, preferably with garlicky mashed potatoes!

SPINACH STUFFED BAKED SOLE



Spinach Stuffed Baked Sole image

Provided by Sandra Lee

Time 1h10m

Yield 4 servings

Number Of Ingredients 15

Cooking spray
8 (3 to 4-ounce) fillets of sole
1 (8-ounce) package frozen spinach and artichoke dip, thawed (recommended: TGI Friday's)
1 lemon, 1/2 cut into wedges and 1/2 juiced
Salt and fresh ground black pepper
Artichoke Ratatouille, for serving, recipe follows
3 tablespoons olive oil
1 small eggplant, diced into 1-inch cubes
1 (16-ounce) bag frozen stir-fry vegetables, thawed (recommended: Birds Eye)
1(9-ounce) package frozen artichoke hearts, thawed
1 tablespoon minced garlic
1/2 teaspoon red pepper flakes
Salt and fresh ground pepper
1 (14.5-ounce) can diced tomatoes
1/4 cup chopped fresh basil

Steps:

  • Preheat the oven to 350 degrees F and spray the bottom of a 9 by 9 casserole dish with cooking spray.
  • Lay the fillets out onto a clean work surface. Evenly divide the spinach and artichoke dip, about 2 tablespoons for each fillet, and spread it over the length of the fillets. Roll each fillet up and place rolled-side down in the prepared casserole dish. Place the lemon wedges down the center of the casserole dish between the rolls and drizzle each with the lemon juice. Sprinkle generously with salt and pepper.
  • Bake until the fish is opaque and cooked through, 20 to 25 minutes. Serve with Artichoke Ratatouille on the side.
  • In a high-sided skillet, heat the oil over medium heat. Add the eggplant, vegetable stir-fry blend, artichokes hearts, garlic, red pepper flakes and season with salt and pepper. Saute until vegetables are almost completely cooked through, about 5 minutes. Add the diced tomatoes, cover and simmer on low until the eggplant is soft and the ratatouille is thickened slightly, 15 to 20 minutes. Just before serving, stir in the basil. Taste and adjust seasoning, if necessary.

BAKED STUFFED SOLE W. CRAB STUFFING AND LOBSTER NEWBURG SAUCE



Baked Stuffed Sole W. Crab Stuffing and Lobster Newburg Sauce image

Make and share this Baked Stuffed Sole W. Crab Stuffing and Lobster Newburg Sauce recipe from Food.com.

Provided by FoodieFanatic

Categories     Crab

Time 1h30m

Yield 3-4 serving(s)

Number Of Ingredients 15

1 1/2 lbs fresh sole fillets
2 ounces mushrooms, diced
1/2 ounce leek, diced (whites only)
1 1/2 ounces butter
1 ounce fresh crabmeat, chopped (all liquid squeezed out)
1/2 ounce madeira wine
1 ounce heavy cream
1/2 cup Ritz cracker crumbs, crushed
1/4 lb butter
1 lb maine lobster meat, chopped
1 1/2 cups madeira wine
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 gallon heavy cream
3/4 lb light roux, cooked (equal portions of butter and flour)

Steps:

  • Saute mushrooms, leeks, and butter until soft.
  • Saute crabmeat 5 mins., then add 1/2 oz. Madeira, and 1 oz. cream.
  • Saute until 75% of liquid is gone.
  • Add dash of salt, and black pepper.
  • Add this to 1/2 cup cracker crumbs.
  • Mound stuffing in ovenproof dish.
  • Place fish on top.
  • Bake in preheated 350 oven, for 20-25 mins., or until fish is white in middle.
  • To Make Lobster Sauce:.
  • Saute 1/4 lb. butter and 1 lb. lobster meat over med. heat, for 10 minutes.
  • Add 1 1/2 cups Madeira, salt, and pepper, and cook 10 minutes.
  • Add 1/2 gal. cream, and bring to a boil, then add the roux, and simmer 15 minutes until thick, stir often.
  • Spoon this on top of fish and serve.

Nutrition Facts : Calories 3058.3, Fat 284.9, SaturatedFat 176.1, Cholesterol 1253.4, Sodium 1600.5, Carbohydrate 23.6, Fiber 0.3, Sugar 2.2, Protein 87.3

SOLE MORNAY (BAKED FISH WITH A WHITE CHEESE SAUCE)



Sole Mornay (Baked fish with a white cheese sauce) image

A nice fish dish with a pleasant presentation. Good with rice. Found this one a few years ago on a free dairy farmer calendar and enjoyed it.

Provided by Nurbel

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs sole fillets
2 tablespoons lemon juice
2 tablespoons butter
2 tablespoons flour
1 teaspoon instant bouillon granules, chicken flavour
1/2 teaspoon dry mustard
1 1/2 cups milk
1/2 cup swiss cheese, shredded
2 tablespoons parmesan cheese, grated
1 dash salt
1 dash black pepper

Steps:

  • If fillets are large, cut lengthwise in half.
  • Roll up fish and secure with toothpicks.
  • Place in shallow rectangular baking dish.
  • Sprinkle with lemon juice.
  • Cover with foil and bake in a preheated 400 F degree oven for 15 minutes or until fish flakes easily with a fork.
  • Meanwhile, melt butter in a saucepan.
  • Blend in flour, bouillon mix and dry mustard.
  • Gradually stir in the milk.
  • Cook and stir over medium heat until it boils and thickens.
  • Add both cheeses and stir until melted.
  • Add salt and pepper and serve over the cooked and drained fish rolls.

BAKED FILLET OF SOLE WITH TOMATO, OREGANO AND HOT PEPPER



Baked Fillet of Sole With Tomato, Oregano And Hot Pepper image

Provided by Florence Fabricant

Categories     dinner, casseroles, main course

Time 45m

Yield 6 servings

Number Of Ingredients 9

2/3 cup onion, very thinly sliced
3 tablespoons extra-virgin olive oil
1/2 teaspoon finely chopped garlic
1 cup canned Italian plum tomatoes, cut up, with juice
Salt to taste
2 tablespoons salt-packed capers, soaked and rinsed, or vinegar-packed capers, drained
2 teaspoons fresh oregano, or 1 teaspoon dried
Fresh black pepper or chopped hot red chilies, to taste
2 pounds gray sole fillet

Steps:

  • Preheat oven to 450 degrees. Adjust oven rack to the top level.
  • Put onion and olive oil in a skillet, turn heat to medium, and cook until the onion is golden. Add garlic, and saute until it turns pale gold; then add the tomatoes and a little salt, and stir. Simmer 20 minutes, until the oil floats on the surface of the mixture. Add the capers, oregano and pepper. Stir and cook a minute longer, and remove from heat.
  • Rinse and dry the fish. Select a baking dish large enough to hold the fillets folded in half lengthwise in a single layer. Spread a tablespoon of the tomato mixture in the bottom of the dish.
  • Dip each fillet in the tomato mixture to coat both sides, fold lengthwise, and arrange in the baking dish. Pour remaining sauce over fish, and bake, uncovered, 5 minutes or slightly longer, until fish is done.
  • Remove from the oven, tip the dish and spoon the sauce from the dish into a saucepan. Cook the sauce over high heat until it has returned to its original thickness. Spoon it back over the fish, and serve directly from the baking dish.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 7 grams, Carbohydrate 3 grams, Fat 10 grams, Fiber 1 gram, Protein 19 grams, SaturatedFat 2 grams, Sodium 517 milligrams, Sugar 1 gram, TransFat 0 grams

BAKED SOLE FILLETS



Baked Sole Fillets image

Sole is my favourite white fish; serve this with rice and a green vegetable for a quick, healthy meal.

Provided by Lennie

Categories     Canadian

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 1/2 lbs sole fillets
1 onion, very thinly sliced
1 cup sour cream (NOT lowfat or fatfree)
1/3 cup white wine
1 tablespoon all-purpose flour
1/2 lemon, juice of
1/2 teaspoon paprika
salt and pepper

Steps:

  • Preheat oven to 375F degrees.
  • Butter a shallow baking dish and arrange fish pieces in it; cover fish with onion slices.
  • In a small bowl, whisk together sour cream, wine, flour, lemon juice and the seasonings; pour over the fish and onions.
  • Bake, uncovered, for 25 minutes or until fish is tender; do not overcook or fish will dry out.

BAKED SOLE AND ROASTED ASPARAGUS WITH SESAME



Baked Sole and Roasted Asparagus With Sesame image

From Rachael Ray's cookbook, 365:No Repeats. Haven't tried it yet, so I'm not positive about the prep and cook times.

Provided by Shelby Jo

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups chicken stock or 2 cups broth
1 tablespoon vegetable oil, plus some for drizzling
1 cup white rice
2 inches piece fresh ginger, peeled and grated
4 tablespoons tamari
2 garlic cloves, chopped
1 lemon, juice of
6 scallions, thinly sliced
2 teaspoons toasted sesame oil
4 (6 -7 ounce) sole fillets
2 lbs asparagus, trimmed to 4-5 inch tips
3 tablespoons sesame seeds
salt and pepper

Steps:

  • Preheat oven to 400.
  • Bring the stock and a drizzle of vegetable oil to a boil. Add the rice and stir. Return to a boil, then lower the heat, cover, and simmer for about 18 minutes, until tender.
  • In a shallow baking dish, combine the ginger, tamari, garlic, lemon juice, scallions, 1 teaspoon of the toasted sesame oil, and a drizzle of vegetable oil. Add the sole fillets to the shallow dish and coat in the mixture. Let the fish sit while you prepare the asparagus.
  • Place the asparagus on a rimmed cookie sheet and drizzle with the tablespoon of vegetable oil, the remaining teaspoon of sesame oil, the sesame seeds, salt, and pepper. toss the asparagus around to make sure it is thoroughly coated. Transfer the fish and the asparagus to the oven and roast for 12 to 14 minutes, or until the fish is cooked thorugh and the asparagus is tender.
  • When the rice is tender, fluff it with a fork and remove from heat.
  • Serve the baked sole alongside the roasted asparagus with the white rice.

BAKED SOLE MEXICANA



Baked Sole Mexicana image

Make and share this Baked Sole Mexicana recipe from Food.com.

Provided by luvcookn

Categories     Mexican

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

6 ounces sole or 6 ounces flounder fillets, patted dry
1 lime, juice of
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
1 medium onion, minced
3 garlic cloves, minced
1 (14 ounce) can peeled tomatoes, drained and chopped
1 bay leaf
1/2 teaspoon dried marjoram
3 fresh jalapeno peppers, seeded and minced
1/4 cup chopped fresh parsley

Steps:

  • Preheat oven to 375 degrees. Coat large baking dish with vegetable cooking spray.
  • Arrange the fish fillets in a single layer and season with the lime juice, 1/2 tsp of the salt, and 1/4 tsp of the pepper.
  • In a large skillet, heat the olive oil. Add the onion and garlic and cook over medium-high heat until softened, about 3 minutes.
  • Add the tomatoes, bay leaf, marjoram and jalapeno peppers.
  • Cook until thickened, 5 - 7 minutes. Stir in 3 tbsp of the chopped parsley and the remaining salt and pepper and cook 2 minutes.
  • Pour the sauce over the fillets and bake until the fish is cooked through and opaque throughout, 8 -10 minutes.
  • Sprinkle the remaining chopped parsley over the top and serve.

Nutrition Facts : Calories 92.7, Fat 5.1, SaturatedFat 0.8, Cholesterol 13.6, Sodium 416.5, Carbohydrate 6.2, Fiber 1.5, Sugar 2.9, Protein 6.4

MUSHROOM BAKED SOLE



Mushroom Baked Sole image

Make and share this Mushroom Baked Sole recipe from Food.com.

Provided by Oolala

Categories     Onions

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 medium onion, chopped
1/4 cup fresh parsley, chopped
1 cup mushroom, sliced
1/4 cup margarine
1 1/2 lbs sole fillets
fresh ground black pepper
1/2 cup dry white wine
1/2 cup skim milk
1 tablespoon flour
paprika

Steps:

  • Sauté onion, parsley, and mushrooms in 3 tablespoons of the margarine, stirring constantly until onions are soft.
  • Place half the fillets in a greased baking dish. Sprinkle lightly with pepper, and spread sautéed mixture evenly over fish. Top with remaining fillets, season with pepper, pour wine over all and dot with remaining margarine.
  • Bake at 350 degrees F., uncovered, for 15 minutes. Remove from oven and drain, reserving the pan liquid. In a small saucepan, combine flour and milk. Add the reserved pan liquid and cook, stirring constantly, until thickened.
  • Pour over the fish and bake 5 minutes longer. Sprinkle with paprika and parsley.

Nutrition Facts : Calories 317, Fat 13.6, SaturatedFat 2.5, Cholesterol 82.3, Sodium 294.2, Carbohydrate 7.7, Fiber 0.7, Sugar 1.8, Protein 34.5

BAKED SOLE FILLET



Baked sole fillet image

Number Of Ingredients 13

1 juice of a lemon or lime
1/2 cup extra virgin olive oil
2 shallots, thinly sliced (or equiv amount onion)
3 garlic cloves thinly sliced
2 tablespoons capers
1 teaspoon salt
1/4 teaspoon ground pepper
1 teaspoon garlic powder
1 teaspoon cumin, ground
1 1/2 pounds sole
4-6 scallions
1 thinly sliced lime or lemon
1/2-3/4 cup fresh dill

Steps:

  • 1.whisk together lime juice, olive oil and salt. Add capers, shallots, garlic and set aside
  • 2.mix salt, pepper, garlic powder, cumin and season washed fish
  • 3.Place the fish fillets on a lightly-oiled large baking pan or dish.
  • 4.Cover with the lime mixture you prepared earlier. Now arrange the green onion halves and lime slices on top.
  • 5.Bake in 375 degrees F-heated oven for 10-15 minutes. Do not overcook.
  • 6.Remove the fish fillets from the oven and garnish with the chopped fresh dill.
  • Serve immediately with bread for dipping in sauce.

CRISPY BAKED FLOUNDER OR SOLE



Crispy Baked Flounder or Sole image

I finally found a recipe that is low and in fat for fish. I found it in my Mom's Old Cookbook that she left me, we ate alot of fish growing up back in Naples,Fla cause my Dad and brothers and us girls would always go fishing on the wknds and sometimes it was on the side canals of this one road that we use to go down all the time...

Provided by Gloria Gasperson'Giddings

Categories     Fish

Time 30m

Number Of Ingredients 4

1 lb flounder or sole fillets
1-2 dash(es) pepper
2 Tbsp polyunsaturated oil
1/3 c corn flake crumbs

Steps:

  • 1. Season Fillets with pepper, dip in oil and coat with flake crumbs. Arrange in a single layer in a lightly oiled or shallow baking dish.Bake 10 mins.at 500degrees without turning or basting. Server with green beans and boiled new potatoes, cut in quarters.
  • 2. Makes 4 servings (145 calories per serving, 7.5 grams of fat, 85mg sodium, 50mg cholesterol). This recipe is a tasty, light alternative to deep-fat frying.

SOLE JUDIC (BAKED SOLE WRAPPED IN LETTUCE)



Sole Judic (Baked sole wrapped in lettuce) image

Provided by Pierre Franey

Categories     dinner, sauces and gravies, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

2 heads Boston lettuce
8 skinless, boneless fillets of flounder or sole
Salt to taste if desired
Freshly ground pepper to taste
5 tablespoons butter
2 tablespoons finely chopped shallots
1/2 cup dry white wine
1/2 cup heavy cream
Juice of half a lemon

Steps:

  • Preheat the oven to 450 degrees.
  • Remove the lettuce leaves from the core and drop them into a large quantity of boiling water. Let simmer about two minutes, drain in a colander and let cold water run over the leaves until they are thoroughly chilled. Drain well.
  • Open up the leaves on a flat surface.
  • Sprinkle the fillets with salt and pepper. Fold the fillets into thirds to make flat packets. Place each packet on an opened lettuce leaf. Cover with a second lettuce leaf and fold the edges of the leaves up and over to enclose the fish.
  • Rub a baking dish large enough to hold the fish in one layer with two tablespoons of the butter. Sprinkle the bottom with shallots. Arrange the lettuce-wrapped packages in the dish and pour in the wine. Sprinkle with salt and pepper. Bring the wine to a boil on top of the stove.
  • Place in the oven and bake 10 minutes.
  • Pour the liquid from the baking dish into a saucepan. Bring to a boil. Cook down over high heat to about one-third cup. Add the cream, salt and pepper. Bring to a boil.
  • Meanwhile transfer the packages to a serving dish and keep warm. As liquid accumulates around the packages, pour it into the sauce. Cook the sauce over high heat, stirring often, until reduced to slightly less than one cup. Swirl in the remaining three tablespoons of butter and the lemon juice. Heat briefly and pour the sauce over the fish packages. If desired, strain the sauce before reheating and pouring over the fish packages.

Nutrition Facts : @context http, Calories 501, UnsaturatedFat 11 grams, Carbohydrate 6 grams, Fat 32 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 17 grams, Sodium 1156 milligrams, Sugar 2 grams, TransFat 1 gram

BAKED SOLE



Baked Sole image

This comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier.

Provided by CJAY8248

Categories     Very Low Carbs

Time 30m

Yield 1 lb. sole, 4 serving(s)

Number Of Ingredients 9

1 lb fillet of sole
salt
2 green onions
1/2 cup white wine
1 tablespoon butter
1 tablespoon flour
1 tablespoon parsley, chopped
1/2 cup ripe olives, sliced
2 teaspoons lemon juice

Steps:

  • Sprinkle fish with salt and arrange in oiled shallow baking dish. Chop onions and sprinkle over fish. Add wine and bake in 400* oven for 15 minutes. Melt butter and add flour.
  • Drain wine from fish into butter and flour mixture and cook over hot water, stirring until thickened. Add parsley, olives and lemon juice. Pour over fish.

Tips:

  • Choose the right fish: Sole is a delicate fish, so it's important to choose a fresh, firm fillet. Look for fillets that are white or light pink in color, with a mild, slightly sweet smell.
  • Season the fish well: Sole is a mild-flavored fish, so it's important to season it well before cooking. Use a variety of herbs and spices, such as salt, pepper, garlic, lemon, and dill.
  • Cook the fish gently: Sole is a delicate fish, so it's important to cook it gently. Bake it in the oven at a low temperature, or pan-fry it over medium heat.
  • Don't overcook the fish: Sole is a thin fish, so it can easily be overcooked. Cook it just until it flakes easily with a fork.
  • Serve the fish with a variety of sides: Sole is a versatile fish that can be served with a variety of sides. Try roasted vegetables, mashed potatoes, or a simple salad.

Conclusion:

Sole is a delicious and versatile fish that can be cooked in a variety of ways. With its mild flavor and delicate texture, sole is perfect for a variety of recipes, from simple baked dishes to elegant grilled or pan-fried entrees. So next time you're looking for a healthy and flavorful meal, try sole!

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