Mrs. Richmond's Filet of Sole Baked in Rhine Wine Recipe

"This recipe came from a 1948 cookbook (Massachusetts Cooking Rules Old and New) I found in a consignment shop that I just had to buy. It’s a community cookbook where the recipes are exact copies of handwritten recipes provided by members of the “Women’s Republican Club of Massachusetts”. Who knew! Some of the recipes you need to decipher carefully because of the older cursive style which is beautiful. This particular recipe was provided by Mrs. Harrie M. Richmond."

Original is 4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (336.9 g)
Calories 187.7
Total Fat - 6.9 g
Saturated Fat - 3.9 g
Cholesterol - 17.1 mg
Sodium - 820.1 mg
Total Carbohydrate - 28.3 g
Dietary Fiber - 3.1 g
Sugars - 11.7 g
Protein - 3.6 g
Calcium - 119.7 mg
Iron - 4.8 mg
Vitamin C - 56.7 mg
Thiamin - 0.1 mg

Step by Step Method

Step 1

Preheat oven to 400-degrees.

Step 2

Prepare a baking dish by buttering it. Salt and pepper sole fillets and place fillets in pan. Sprinkle fillets evenly with lemon juice. Top with lemon slices. Add Rhine wine to pan. Bake for 10-15 minutes or until done (keep a CLOSE eye, so as not to overcook). Serve with sauce. Sprinkle additional parsley over fish, if desired.

SAUCE

Step 3

While fish is in the oven, to a saucepan, melt butter, sauté onion and garlic until starts to soften and lightly brown. Add flour and stir until flour is cooked into the butter. Add chicken stock and wine; let it come to a boil. Add Worcestershire, taste for seasoning and add salt and pepper. Sprinkle in parsley.