Baked Sole Fillets

  • Prep Time: 15 mins
  • Total Time: 40 mins
  • Servings: 4
  • About This Recipe

    “Sole is my favourite white fish; serve this with rice and a green vegetable for a quick, healthy meal.”

    Ingredients

  • 1 1/2 lbssole fillets
  • 1onion, very thinly sliced
  • 1cupsour cream( NOT lowfat or fatfree)
  • 1/3 cupwhite wine
  • 1tablespoonall-purpose flour
  • 1/2 lemon, juice of
  • 1/2 teaspoonpaprika
  • salt and pepper
  • Directions

  • Preheat oven to 375F degrees.
  • Butter a shallow baking dish and arrange fish pieces in it; cover fish with onion slices.
  • In a small bowl, whisk together sour cream, wine, flour, lemon juice and the seasonings; pour over the fish and onions.
  • Bake, uncovered, for 25 minutes or until fish is tender; do not overcook or fish will dry out.
  • Reviews

  • “My first attempt at preparing fish and it was a pleasant experience. I only made a couple of the slightest variations. A little extra wine in the sauce (oops my hand slipped). Also after baking I added another sprinkle of paprika and a touch of fresh parsley for color. Served as you suggested with white rice and garlic green beans. I am not a big fish person, and I thought it was quite tasty. My BF loves fish and he raved about it! Thanks Lennie!”

  • “Very easy, very tasty.My 5 year old helped me to prepare it, and gobbled down every last bite !”

  • “This was really, really tasty!In my opinion, the wine is what makes this sauce, It smelled amazing while cooking and tasted even better.Excellent recipe Lennie!”

  • “Fabulous recipe!Even my “eeewwwww … fish?” kids loved it!”

  • “I only had bit over 1/2 pound of sole so adjusted the ingredients. Used Emeril’s Seasoning instead of paprika. Also only had lime juice so substituted it.We just finished it and both loved it.The topping keeps the thin sole from drying out in the oven.Was very easy to prepare.”

  • “Wonderful…found my self with only 3/4 cup of sour cream so made up the difference with a little more wine. Forgot to add the paprika till after I had poured the sauce on my fish…sprinkled it on top. Thought the onions would be too much…but I followed your recipe there. I will repeat… wonderful”

  • “I only used 3/4 cup sour cream (fat free), but still found it to be too much.It was very soupy.Next time, I think I’ll only use 1/2 cup, and also maybe cut back a little on the lemon juice (I used 1 1/2 tablespoons – maybe 1 tablespoon next time).I also sprinkled the fish with a little extra paprika before cooking.”

  • “Very nice recipe! I used non-fat yogurt and it was good.”

  • “It could be that I was using a new fish that I’ve never used before ~ turbot…But, although I followed the recipe, and it smelled good while cooking, I ended up with totally liquidy smooshy fish.We mixed it together with the rice and vegetables sidedishes to make it more appealing.I won’t be making this again.”

  • “I made this with butter milk rather than sour cream and apple juice instead of white wine. The sauce turned out too thin. I really did like the taste so next time I will use the sour cream and add a little lemon pepper.”

  • “It was easy to put together but we thought it lacked flavour, the taste was actually a little odd to us all! We did eat it anyway.”

  • ” Easy tasty recipe.I was not sure if the paprika was included in the seasoning step but decided that it would look good sprinkled on top. I cut the recipe to 2 servings with no problems.Thanks Lennie for the Sole of my dinner”

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