Sole with Tarragon-Butter Sauce

Photo: Oxmoor House

This recipe is quick enough for a weeknight meal but special enough for company. Serve with green beans.

Yield: 4 servings (serving size: 1 fillet and 3 tablespoons sauce)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 197
  • Fat: 6.6g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 1g
  • Protein: 29.4g
  • Carbohydrate: 3.4g
  • Fiber: 0.4g
  • Cholesterol: 92mg
  • Iron: 0.8mg
  • Sodium: 528mg
  • Calcium: 38mg


  • 4 (6-ounce) sole fillets
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray
  • 3/4 cup dry white wine
  • 3/4 cup fat-free, lower-sodium chicken broth {Check for Gluten}
  • 1/3 cup finely chopped shallots
  • 1 tablespoon minced fresh garlic
  • 5 teaspoons butter, cut into small pieces
  • 1 tablespoon chopped fresh chives
  • 1 1/2 teaspoons chopped fresh tarragon
  • Rice Amandine


  1. 1. Sprinkle fish with 1/4 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add 2 fillets to pan; cook 2 minutes on each side or until desired degree of doneness. Remove from pan; cover and keep warm. Repeat procedure with remaining fish.
  2. 2. Add wine and next 3 ingredients to pan; bring to a boil. Reduce heat, and simmer until reduced to about 1/2 cup (about 10 minutes). Remove from heat; stir in remaining 1/4 teaspoon salt, butter, chives, and tarragon. Spoon sauce over fish; serve immediately.
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