Sole with Bananas

Sole with Bananas


"Who would think bananas would go so nicely with fish? I used sole with this recipe, but I think any white fish would work. My family usually doesn't eat fish, but we all gobbled this up!"

Ingredients 45 m {{adjustedServings}} servings 246 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 246 kcal
  • 12%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 24.6 g
  • 49%
  • Cholesterol:
  • 70 mg
  • 23%
  • Sodium:
  • 187 mg
  • 7%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan over medium heat, blend the butter, flour, and milk. Cook, stirring constantly, until a thick sauce has formed.
  3. Arrange sole in a single layer in a medium baking dish, and cover with the wine and lime juice. Season with salt and pepper. Pour 1/2 the sauce over the fish. Arrange bananas over the fish, and cover with remaining sauce. Sprinkle with Parmesan cheese.
  4. Bake 25 minutes in the preheated oven, until the cheese is lightly browned and the fish is easily flaked with a fork. Drain any of the remaining wine and lime juice mixture before serving.
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Reviews 35

  1. 47 Ratings


What wierdo thought to put bananas with fish. How genious!!! Tasted delicious and not very hard to do. Make sure to have colorful sides because the white fish with the white banana with the white sauce makes the dish pretty white.


This has the basis of being incredible! I did it according to the recipe but put the wine in the sauce and didn't uses as much.It was great. Next time I will use Petrale sole instead of Dover, it has less water content. I will also make the sauce a little thinner, mine was super thick. I loved the bananas! I want a banana in each bite so I will add more. All in all, very tasty! We loved it!I'll do it again with the changes and may change the rating to 5 stars!


Very interesting and definately worth trying, but I don't think I'd make it a regular meal. You could definately get away with adding a lot less wine (there is a lot of liquid to drain off in the finished dish) and I think fresh cilantro would make a good addition between the fish and the banannas.