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

Here's how you make Mrs. Richmond's Filet of Sole Baked in Rhine Wine
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  • Servings: 4
  • Prep: 15m
  • Cook: 10-15m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 4 sole fillets (boneless)
  • Salt and pepper, to taste
  • 1/2 lemon, juice
  • 1 cup Rhine wine
  • 1 lemon, sliced
  • SAUCE
  • 2 tablespoons butter
  • 1 onion, diced
  • 4 cloves garlic, finely minced
  • 2-3 teaspoons flour
  • 1 cup chicken stock
  • 1/4 cup Rhine wine
  • Dash of Worcestershire sauce
  • Salt and pepper, to taste
  • 1 tablespoon parsley, chopped
  • Additional parsley, for sprinkling over fish (optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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