Sole with Tarragon-Butter Sauce

Lee Harrelson

Serve this classic French dish with crusty bread or over rice to soak up the flavorful sauce, and garnish with a lemon wedge. You can do this same preparation with another flaky white fish, such as other varieties of flounder or cod.

Yield: 4 servings (serving size: 1 fish fillet and 3 tablespoons sauce)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 197
  • Calories from fat: 30%
  • 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

Ingredients

  • 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, less-sodium chicken broth
  • 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

Preparation

  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 fish fillets to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan; cover and keep warm. Repeat with remaining fish.
  2. Add wine, broth, shallots, and garlic 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 butter, remaining 1/4 teaspoon salt, chives, and tarragon. Spoon sauce over fish; serve immediately.
  3. Wine note: The delicate, mild flavor of sole calls for a white wine that's not overtly oaky. I find that one of the new, so-called unoaked chardonnays works beautifully, especially since chardonnay often has a touch of buttery flavor that picks up on the essence of this rich-tasting sauce. New Zealand makes many of the best unoaked chardonnays. One fantastic example is Kim Crawford Unoaked Chardonnay 2005 from Marlborough, New Zealand ($17). -Karen MacNeil
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Sole with Tarragon-Butter Sauce Recipe at a Glance
advertisement

More Recipes Like This

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy