Sole In Butter Sauce

Sole In Butter Sauce

51 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Keren
Recipe by  Keren

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

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

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Reviews (51)

Rate This Recipe
BethM
41

BethM

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 fish fillets in the sauce in a baking dish, and baked it for about 25 minutes at 350 degrees. It was sooo good!

CHATNOIR
32

CHATNOIR

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 probably grill or broil the fish also. I cut the butter in half (1/2 cup), tripled the garlic, cut the broth in half, kept the wine, lemon, and everything else the same. Corn starch thickened it up nicely and lots of capers made this dish wonderful. Thanks.

Meg
21

Meg

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 soggy. The sauce itself is good, but I took others' suggestions and halved the butter (I actually quartered it, using 1/4 cup butter and then used 1/4 olive oil), and used 1/2 cup white wine as well. I also doubled the amount of lemon, added a 1/4 cup of parsley, then added some drained capers before thickening the sauce with some cornstarch. After all the modifications, the result was VERY yummy (and I'll make it again), but since so many modifications were needed, I'm only giving it 3 stars. I agree with other reviewers that after modifications, it would be really good on other fish and seafood (I'm thinking shrimp).

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 915 cal
  • 46%
  • Fat
  • 74 g
  • 114%
  • Carbs
  • 23.5 g
  • 8%
  • Protein
  • 38.8 g
  • 78%
  • Cholesterol
  • 307 mg
  • 102%
  • Sodium
  • 682 mg
  • 27%

Based on a 2,000 calorie diet

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