Fillets De Sole, Vin Blanc
Delicate fillets of sole in a flavorful white wine and mushroom sauce, enhanced with lemon, tarragon, and butter—an elegant dish perfect for seafood lovers and special occasions.
Ingredients
Instructions
- Marinate the fillets in lemon juice for at least 15 minutes, then lay them in a buttered flat casserole.
- Sprinkle finely chopped green onion and tarragon over the fish.
- Mask the fish with mushroom soup diluted with dry Sherry.
- Dot the top with butter.
- Lightly salt and pepper the dish.
- Sprinkle with cheese on the surface.
- Bake in a moderate oven (350°F) for 15 to 20 minutes, or until the fish is opaque and the sauce bubbles and starts to turn golden brown.
- Serve hot with French rolls to sop up the sauce and a green salad, alongside a glass of dry Chablis.
Tips & Substitutions
For an extra layer of flavor, consider adding a splash of white wine to the marinade or using fresh herbs like dill or parsley instead of tarragon. If you prefer a lighter option, substitute the mushroom soup with a homemade cream sauce or a lighter vegetable broth. When baking, keep an eye on the fillets to avoid overcooking, as they can become dry quickly.
Serving Suggestions
Serve the fillets de sole hot, accompanied by freshly baked French rolls to soak up the delicious sauce. A crisp green salad is a refreshing side that complements the dish well. For a delightful pairing, enjoy a glass of dry Chablis, which enhances the flavors of the fish beautifully. This dish also pairs beautifully with Peach Or Strawberry Tart for dessert.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the fillets in a baking dish, cover with foil, and warm in a preheated oven at 300°F until heated through, about 10-15 minutes. This method helps maintain moisture and prevents the fish from drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Fillets De Sole, Vin Blanc contains roughly 260 calories, with 15g protein, 41g carbohydrates, and 6g fat. It is an excellent source of iron (63% of the Daily Value), calcium (39% of the Daily Value), and protein (31% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 1296mg per serving (56% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fish for this recipe?
Yes, you can substitute sole with other mild white fish such as flounder or tilapia. Just ensure that the cooking time is adjusted based on the thickness of the fillets to avoid overcooking. Each fish will provide a slightly different flavor, but the overall dish will still be delicious.
What can I use instead of dry Sherry?
If you don't have dry Sherry on hand, you can use a splash of white wine or even some lemon juice mixed with water as a substitute. The key is to maintain the acidity and balance of flavors, so choose a substitute that complements the dish without overpowering it.
Is it possible to prepare this dish ahead of time?
Yes, you can marinate the fillets and assemble the dish a few hours in advance. Just cover and refrigerate until you're ready to bake. This allows the flavors to meld beautifully, making the dish even more delicious when baked. Just remember to adjust the baking time if starting with cold fish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).