Sole Fillets with Herbed Wine Sauce

A simple vermouth- and herb-spiked cream sauce is incredibly delicious over tender, flaky pieces of fresh sole.

  • Total Time:
  • Servings: 4

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  • 2 medium tomatoes, cored and scored on the bottoms with an X
  • 3 tablespoons unsalted butter
  • 2 large shallots, thinly sliced
  • 1/2 cup dry white wine
  • 1/3 cup fish stock or clam juice
  • 3/4 cup heavy cream
  • 1/3 cup mixed chopped herbs, like parsley, basil, chives and chervil
  • 2 tablespoons dry vermouth
  • Pinch of freshly grated nutmeg
  • Salt
  • Pepper
  • 1 1/4 pounds sole fillets
  • Crusty bread, for serving

How to make this recipe

  1. In a saucepan of boiling water, blanch the tomatoes until the skins just wrinkle, 30 seconds. Drain and cool under running water, then peel and cut into 1/4-inch dice.

  2. Wipe out the saucepan and melt the butter in it. Add the shallots and cook over moderate heat, stirring, until softened, about 2 minutes. Add the wine and simmer over moderately high heat until reduced by half, about 3 minutes. Add the fish stock and simmer until the liquid is reduced to 1/2 cup, about 3 minutes. Add the heavy cream and simmer until thickened, about 
3 minutes. Stir in the diced tomatoes, herbs, vermouth and nutmeg. Season the sauce with salt and pepper.

  3. Preheat the broiler and position the 
rack 8 inches from the heat. Season the sole lightly with salt and pepper and transfer to 
a 2-quart flameproof baking dish. Spoon the sauce on top and broil for 8 to 10 minutes, until the sauce is bubbling and the fish is 
just cooked through. Let stand for 5 minutes before serving with crusty bread.

Suggested Pairing

Citrusy white Bordeaux, usually a blend of Sauvignon Blanc and Sémillon, is superb with fish.

Contributed By Photo © Oddur Thorisson Published April 2015

1029988 recipes/sole-fillets-herbed-wine-sauce 2015-03-16T23:15:31+00:00 Mimi Thorisson french|4|fast|staff-favorite|weeknight-dinner april-2015 recipes,sole-fillets-herbed-wine-sauce 1029988

Aggregate Rating value: 5

Review Count: 1

Worst Rating: 0

Best Rating: 5

Author Name: rinshin

Review Body: Excellent recipe which can be put together and cooked in less than 30 minutes. The sauce would work well with snapper, sea bream, and rockfish. The taste says French with the first bite. My sauce had more of red flecks from the tomato and lighter in color than shown here.

Review Rating: 5

Date Published: 2016-07-26