Sole with Wine Sauce

Oxmoor House
2 servings.


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2 (4-ounce) sole fillets
Vegetable cooking spray
1/8 teaspoon salt
1/8 teaspoon ground white pepper
1/2 cup dry white wine
1 teaspoon lemon juice
1 teaspoon reduced-calorie margarine
2 teaspoons minced shallots
1/4 teaspoon minced garlic
1 1/2 cups sliced fresh mushrooms
1/3 cup skim milk, divided
1 tablespoon all-purpose flour
2 tablespoons (1/2 ounce) shredded reduced-fat Swiss cheese
1 tablespoon freshly grated Parmesan cheese


Arrange fillets in an 11- x 7- x 1 1/2-inch baking dish coated with cooking spray. Sprinkle with salt and pepper. Pour wine and lemon juice over fillets. Cover and bake at 400° for 10 minutes. Drain fillets, reserving liquid.

Melt margarine in a nonstick skillet over medium-high heat. Add shallots and garlic; saute until tender. Add mushrooms; saute until liquid evaporates.

Combine 2 tablespoons milk and flour, stirring with a wire whisk until smooth. Place reserved liquid in a small saucepan over medium-high heat; cook until reduced by half. Add remaining milk to reduced liquid, stirring constantly. Add flour mixture to milk mixture, and bring to a boil; cook, stirring constantly, 1 minute or until wine sauce is thickened and bubbly.

Spoon mushroom mixture over fillets; top with wine sauce, and sprinkle with cheeses. Bake, uncovered, at 375° for 10 minutes. Broil 5 1/2 inches from heat (with electric oven door partially opened) 2 minutes or until lightly browned. Serve immediately.

Created date

August 2009

Nutritional Information

Calories 200
Caloriesfromfat 24 %
Fat 5.3 g
Satfat 1.8 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 28.2 g
Carbohydrate 9.4 g
Fiber 0.0 g
Cholesterol 68 mg
Iron 0.0 mg
Sodium 354 mg
Calcium 0.0 mg