Fillet of Sole Bonne Femme

Delight in the elegance of French cuisine with this Fillet of Sole Bonne Femme, a classic dish that's perfect for a refined dinner at home. Tender sole fillets are gently baked alongside sautéed white mushrooms and shallots, then finished with a luxurious, velvety sauce made from dry white wine, fish stock, heavy cream, and a hint of lemon for brightness. Seasoned and cooked to perfection, this dish pairs the delicate flavors of the sea with the creamy richness of its refined sauce. Ideal for impressing guests or indulging in a special meal, it’s a sophisticated yet approachable recipe that takes only 50 minutes from start to finish. Garnished with fresh parsley and bursting with French-inspired charm, this entrée effortlessly combines simplicity and elegance, making it a must-try for seafood lovers.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces sole fillets
• 150 grams white mushrooms
• 30 grams butter
• 2 small shallots
• 125 milliliters dry white wine
• 125 milliliters fish stock
• 125 milliliters heavy cream
• 1 piece egg yolk
• 1 tablespoon lemon juice
• 2 tablespoons fresh parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon flour

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Clean and slice the mushrooms thinly, and finely chop the shallots.

Step 3

In a large ovenproof skillet, melt the butter over medium heat and sauté the shallots until translucent, about 2-3 minutes.

Step 4

Add the mushrooms to the skillet and sauté for another 5 minutes until softened. Remove the mushrooms and shallots from the skillet and set aside.

Step 5

Lightly season the sole fillets with salt and pepper, then dredge them in flour, shaking off any excess.

Step 6

Arrange the fillets flat in the skillet or a shallow baking dish. Scatter the sautéed mushrooms and shallots over the fish.

Step 7

Pour the white wine and fish stock over the fillets. Cover the skillet with a lid or aluminum foil and place it in the preheated oven for 15 minutes, until the fish is just cooked and flakes easily.

Step 8

Carefully remove the skillet from the oven and transfer the fish to a serving platter. Keep the fish warm by covering it with foil.

Step 9

Strain the cooking liquid from the skillet into a saucepan and bring to a simmer over medium heat.

Step 10

In a small bowl, whisk together the heavy cream and egg yolk. Gradually whisk this mixture into the simmering cooking liquid to thicken the sauce. Be careful not to let it boil.

Step 11

Stir in the lemon juice and season the sauce with additional salt and pepper to taste.

Step 12

Pour the sauce over the fillets and sprinkle with freshly chopped parsley before serving.

Nutrition Facts

Serving size	1071.1 grams (1071.1g)

Amount per serving	% Daily Value*
Calories	1208

Total Fat 78.10g	100%
Saturated Fat 41.70g	209%
Polyunsaturated Fat 0.80g
Cholesterol 571mg	190%
Sodium 3045mg	132%
Total Carbohydrate 26.80g	10%
Dietary Fiber 4.20g	15%
Total Sugars 10.10g
Protein 70.10g	140%

Vitamin D 423IU	2115%
Calcium 170mg	13%
Iron 5mg	25%
Potassium 2118mg	45%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.5%

Protein: 25.7%

Carbs: 9.8%