Sole In Butter Sauce

Sole In Butter Sauce


"An excellent fish dish with a creamy butter sauce that will make you want more. Very easy to make."


30 m servings 915 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 915 kcal
  • 46%
  • Fat:
  • 74 g
  • 114%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 38.8 g
  • 78%
  • Cholesterol:
  • 294 mg
  • 98%
  • Sodium:
  • 682 mg
  • 27%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Dip fillets in beaten egg, and then in bread crumbs.
  2. In an electric fryer, heat oil to 375 degrees F (190 degrees C). Fry fish until golden brown. Transfer to a dish, and keep warm.
  3. In a small saucepan, melt butter over medium heat. Add garlic, and saute for 1 to 2 minutes. Stir in chicken broth, wine, and lemon juice; bring to a boil. Season with salt and pepper. Remove from heat, and stir in chopped parsley. Serve butter sauce over fish fillets.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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Your rating



  1. 62 Ratings


This sauce is wonderful! I did make a few changes - less butter, some olive oil, and I added some fresh dill. However, instead of frying the fish and using the sauce on top, I placed the raw fis...

The sauce for this dish is excellent. I did not use breadcrumbs for the fish. I assumed that breadcrumbs would become soggy with the sauce, so I pan fried the fish until crispy. You could probab...

The basic flavors in this recipe are really good, but the proportions seem to be a little off. I did not bread the sole before frying it because I thought the addition of the sauce would make it...

This was yummy! I lightly breaded the sole filets and pan fried them rather than deep frying (I never deep fry!). I used 1/2 cup of butter, omitted the broth, and used the other ingredients as...

Nice presentation! I have to reduce the amount of sauce (way too much) and thicken it with corn starch or flour. I also add more garlic, and reduce the amount of butter used. I like to flavou...

This was pretty good. The sauce should certainly be halved, and the butter further halved. The fish can also be pan fried.

The sauce in this recipe was great, I did do as mentioned and added extra garlic (2 extra cloves) and 2T corn starch. Also I baked the sole rather than frying with no breading either. Next time ...

This was a super suace and like others have said is great with differant kinds of fish - I used it on halibut tonight - I also halved the butter, increased the wine and garlic and added 1T corns...

This sauce is AMAZING!! It tastes like something you'd get in an expensive restaurant! We make it with all kinds of fish and pour it over the fish, rice and veggies. I only wish I could give ...