Sole Fillets with Parmesan Cheese (Mornay) Sauce

Sole Fillet. Philippe Desnerck/Photolibrary/Getty Images
Ratings
  • Total: 30 mins
  • Prep: 10 mins
  • Cook: 20 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
576 Calories
31g Fat
52g Carbs
24g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 576
% Daily Value*
Total Fat 31g 40%
Saturated Fat 17g 83%
Cholesterol 171mg 57%
Sodium 700mg 30%
Total Carbohydrate 52g 19%
Dietary Fiber 13g 47%
Protein 24g
Calcium 371mg 29%
*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.)

A rich Parmesan cheese sauce makes these simple baked sole fillets extra special.

Ingredients

  • 1 1/2 to 2 pounds sole fillets
  • 2 tablespoons butter (for the baking dish)
  • For the Mornay Sauce:
  • 4 tablespoons butter
  • 4 tablespoons all-purpose flour
  • 2 cup heated milk
  • 1/2 cup grated Parmesan cheese
  • 2 egg yolks, slightly beaten
  • Dash salt
  • Dash white pepper
  • 3 dashes Worcestershire sauce

Steps to Make It

  1. Gather the ingredients.
  2. Heat oven to 350 F. Arrange fillets in a single layer in a large, shallow, buttered baking dish. Add about 1/4 to 1/2-inch of warm water to the dish. Bake for 20 minutes, or until fish flakes easily with a fork. Prepare Mornay sauce (below) while fish cooks.
  3. With a slotted spoon, move fish to an ovenproof serving platter. Pour sauce over fish. Turn oven temperature to broil. Broil fish about 4 inches from heat for 3 minutes, or until lightly browned.

Parmesan Sauce

  1. Melt butter in a saucepan over medium heat. Add flour and stir until mixture is well blended.
  2. Gradually stir in hot milk. Cook over medium heat, stirring constantly, until sauce begins to boil and thickens. Simmer, stirring frequently, over very low heat for 5 minutes.
  3. Stir in cheese until melted. Stir about 1/2 cup of hot sauce into egg yolks; return to saucepan mixture, stirring until smooth and thoroughly heated.
  4. Season with salt, pepper, and Worcestershire sauce to taste. Makes about 2 1/2 cups of medium thick sauce.

 

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