Ingredients Seafood Fish Sole Sole Fillets with Herbed Wine Sauce 5.0 (1) 1 Review A simple vermouth- and herb-spiked cream sauce is incredibly delicious over tender, flaky pieces of fresh sole. Slideshow: More Fast Fish Recipes By Mimi Thorisson Updated on April 1, 2015 Print Rate It Share Share Tweet Pin Email Photo: © Oddur Thorisson Total Time: 45 mins Yield: 4 Ingredients 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 Directions 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. 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. 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. Rate it Print