Notes: Mickey Strang of McKinleyville, California, contributes this recipe. All sole are members of the flounder family. You'll find the largest variety at a fish market. Choices may include petrale, English, sand, and Rex sole, starry flounder, and sand dabs (usually whole). Boned sole fillets vary considerably in size - from 2 to 8 ounces, depending upon the variety. Some fillets are skinned, others aren't, as the skin is very thin and tender. To make this dish, choose thin fillets; thicker pieces will take a bit longer to cook.

Mickey Strang, McKinleyville, California
Recipe by Sunset February 2001


Recipe Summary

Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • In a bowl, combine bread crumbs, 1/2 teaspoon pepper, lemon peel, vodka, lemon juice, green onion, and 2 tablespoons parsley.

  • Rinse sole and lay pieces flat (if unskinned, skin up) Cover fillets equally with bread mixture and roll to enclose. Set sole, seam down, in a buttered, shallow 2 1/2- to 3-quart casserole. Cover tightly with foil.

  • Bake in a 425° regular or convection oven until fish is opaque but moist-looking in center of thickest part (cut to test), 12 to 16 minutes.

  • Meanwhile, in a 10- to 12-inch frying pan over medium-high heat, frequently stir butter and shallots until golden, about 3 minutes. Add wine and vodka. When simmering, ignite (not beneath an exhaust fan or flammable items) and shake pan until flame dies.

  • Pour wine sauce over fish and season to taste with salt and pepper. Garnish with chopped parsley.

Nutrition Facts

330 calories; calories from fat 27%; protein 34g; fat 10g; saturated fat 5.4g; carbohydrates 12g; fiber 0.7g; sodium 335mg; cholesterol 102mg.