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Fillet of Sole Duglere

2 lb Fillets of sole
2 tb Lemon juice
1/4 c Shallots; chopped fine
1/4 c Mushrooms; chopped
2 tb Parsley; chopped fine
3 tb Butter
1 c Dry white wine
1 lb Tomatoes
1 c White wine sauce
Parmesan; grated
1 ds Paprika


Preheat the oven to 350 degrees. Remove the skins from the fillets and dry thoroughly between paper towels. Sprinkle with the lemon juice. Saute the shallots, mushrooms and parsley in the butter using a large skillet. Add the fish and the wine. Bring to a boil and reduce heat immediately. Cover the pan with buttered poaching paper. Remove the pan from heat and place in the oven. Bake until the fish is opaque (about 10 minutes). Remove the skins and seeds from the tomatoes and dice. Place the fish in a buttered oven proof baking dish. Reserve the stock for use in preparing the white wine sauce. Add the tomatoes once the sauce has thickened. Pour the resulting sauce over the fish. Grate a generous amount of Parmesan over the top of the fish along with paprika. Run under a broiler until the sauce colors.


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