Baked Fillets of Sole

(from koshka’s recipe box)

Serves 6 people

Categories: creole, fish, grill, main course


  • 1 tablespoon fresh chopped parsley
  • 3 green onions, chopped
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup dry white wine
  • 1/2 cup water
  • 2 1/2 pounds sole fillets
  • 3 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1 egg yolk


  1. In a large skillet over medium heat, put parsley, green onions, salt, pepper, white wine and water; bring to a boil. Add fish and poach for 8 to 10 minutes. Remove fish to a lightly buttered shallow baking dish. Continue cooking wine mixture until liquid reduced to about 1 cup.

  2. In a large saucepan melt 2 tablespoons of butter then add flour, stirring until a smooth paste is formed. Gradually add reduced liquid and heavy cream, stirring constantly over low heat. Continue cooking, stirring constantly, until thickened. Add remaining butter; pour over fish. Place fish under broiler until nicely browned.

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