Fillets of Sole in White Wine
Elevate your seafood repertoire with these elegant Fillets of Sole in White Wine, a recipe that combines delicate flavors and simple techniques for a dish that feels effortlessly gourmet. Tender sole fillets are lightly dredged in flour, pan-seared to golden perfection, and bathed in a luscious white wine and garlic butter sauce, brightened with a hint of lemon juice. A sprinkle of fresh parsley adds a vibrant finishing touch. Ready in just 35 minutes, this one-pan recipe is perfect for a sophisticated weeknight dinner or a special occasion meal. Serve these melt-in-your-mouth fillets with your favorite sides like steamed vegetables, fluffy rice, or crusty bread to capture every drop of the zesty, buttery sauce. Search no further for a luxurious yet approachable seafood dish — these sole fillets are your next dinner triumph!
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Ingredients
- 4 pieces sole fillets
- 1 cup dry white wine
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Directions
Step 1
Pat the sole fillets dry with a paper towel and season them with salt and black pepper on both sides.
Step 2
Place the flour on a plate and lightly dredge each fillet in flour, shaking off any excess.
Step 3
Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat. Once the butter is melted and foaming, add the sole fillets in a single layer (cook in batches if necessary).
Step 4
Cook the fillets for about 2-3 minutes on each side, until golden brown and just cooked through. Carefully remove the fillets from the skillet and set them aside on a plate.
Step 5
In the same skillet, add the remaining 2 tablespoons of butter and the minced garlic. Sauté the garlic for 1-2 minutes until fragrant, but do not let it burn.
Step 6
Pour in the white wine and bring it to a gentle simmer, scraping the bottom of the skillet with a wooden spoon to deglaze any browned bits.
Step 7
Stir in the lemon juice and allow the sauce to cook for 4-5 minutes, reducing slightly.
Step 8
Return the cooked sole fillets to the skillet, spooning the sauce over the fish. Simmer gently for 2-3 minutes to heat the fillets through and allow them to absorb the flavors.
Step 9
Sprinkle the chopped fresh parsley over the fillets and serve immediately, spooning the sauce over each portion. Pair with steamed vegetables, rice, or crusty bread for a complete meal.
Nutrition Facts
| Serving size | 772.3 grams (772.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1105 |
| Total Fat 70.30g | 90% |
| Saturated Fat 26.60g | 133% |
| Polyunsaturated Fat 2.70g | |
| Cholesterol 273mg | 91% |
| Sodium 2623mg | 114% |
| Total Carbohydrate 22.70g | 8% |
| Dietary Fiber 1.20g | 4% |
| Total Sugars 3.20g | |
| Protein 58.90g | 118% |
| Vitamin D 400IU | 2000% |
| Calcium 141mg | 11% |
| Iron 3mg | 19% |
| Potassium 1528mg | 33% |
Source of Calories