Baked Fillets of Sole

Baked Fillets of Sole
Philippe Desnerck / Getty Images
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 6 servings
Nutritional Guidelines (per serving)
696 Calories
58g Fat
17g Carbs
22g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6
Amount per serving
Calories 696
% Daily Value*
Total Fat 58g 74%
Saturated Fat 25g 127%
Cholesterol 154mg 51%
Sodium 1369mg 60%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 5%
Protein 22g
Calcium 83mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Fillet of sole is poached then added to a creamy sauce and broiled to brown.


  • 1 tablespoon ​parsley, freshly chopped
  • 3 green onions, chopped
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup dry white wine
  • 1/2 cup water
  • 2 1/2 pounds sole fillets
  • 3 tablespoons butter, divided
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream

Steps to Make It

  1. In a large skillet over medium heat, put parsley, green onions, salt, pepper, white wine and water; bring to a boil.

  2. Add fish and poach for 8 to 10 minutes.

  3. Remove fish to a lightly buttered shallow baking dish.

  4. Continue cooking water and wine mixture until liquid has reduced to about 1 cup.

  5. Meanwhile, in a large saucepan melt 2 tablespoons of butter; stir in the flour, stirring until a smooth paste is formed.

  6. Gradually add the reduced liquid and heavy cream, stirring over low heat.

  7. Continue cooking, stirring constantly, until thickened.

  8. Add remaining butter; pour over fish. Place fish under broiler until nicely browned.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

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