Bistro Fillets of Sole

Cooking Light
4 servings


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8 (3-ounce) sole or orange roughy fillets
1/2 cup dry vermouth
1 teaspoon capers
1 (8-ounce) bottle clam juice
1 large egg yolk
2 tablespoons light mayonnaise
1 tablespoon 1% low-fat milk
1/8 teaspoon ground red pepper
1/2 cup minced fresh parsley
8 (1/4-inch-thick) slices diagonally cut French bread baguette, toasted


Arrange fish in a single layer in bottom of a 10-inch skillet; add vermouth, capers, and clam juice. Bring to a simmer; cover and simmer over medium-low heat 10 minutes or until fish flakes easily when tested with a fork. Remove fish from pan, and keep warm; reserve cooking liquid. Bring cooking liquid to a boil; cook until reduced by half (about 9 minutes). Gradually add hot liquid to egg yolk in a bowl, stirring constantly with a whisk. Return egg mixture to pan. Add mayonnaise, milk, and red pepper; cook over medium heat 1 minute, stirring constantly. Stir in parsley. Spoon 3 tablespoons sauce onto each of 4 plates; top each portion with 2 fillets and 2 toast slices.

Created date

October 2003

Nutritional Information

Calories 203
Caloriesfromfat 23 %
Fat 5.1 g
Satfat 0.9 g
Monofat 2.1 g
Polyfat 1.3 g
Protein 27.7 g
Carbohydrate 9.9 g
Fiber 0.8 g
Cholesterol 93 mg
Iron 1.5 mg
Sodium 437 mg
Calcium 41 mg