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My review
Sole In Butter Sauce
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
30 m servings 915 calsOriginal recipe yields 4 servings
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Directions
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Prep
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Cook
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Ready In
- Dip fillets in beaten egg, and then in bread crumbs.
- 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.
- 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.
Footnotes
- 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.
Nutrition Facts
Per Serving: 915 calories; 74 g fat; 23.5 g carbohydrates; 38.8 g protein; 294 mg cholesterol; 682 mg sodium. Full nutrition
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Reviews
Read all reviews 5566 Ratings
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Most helpful positive review
6/28/2008
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...
Most helpful critical review
9/9/2007
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...
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6/28/2008
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...
11/18/2004
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...
9/9/2007
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...
2/9/2008
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...
3/12/2005
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...
3/2/2006
This was pretty good. The sauce should certainly be halved, and the butter further halved. The fish can also be pan fried.
4/14/2004
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 ...
2/20/2005
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...
10/29/2004
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 ...