Sole In Butter Sauce Recipe -
Sole In Butter Sauce Recipe
  • READY IN 30 mins

Sole In Butter Sauce

Recipe by  

"An excellent fish dish with a creamy butter sauce that will make you want more. Very easy to make."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    20 mins

    30 mins


  1. Dip fillets in beaten egg, and then in bread crumbs.
  2. In an electric fryer, heat oil to 375 degrees F (190 degrees C). Fry fish until golden brown. Transfer to a dish, and keep warm.
  3. In a small saucepan, melt butter over medium heat. Add garlic, and saute for 1 to 2 minutes. Stir in chicken broth, wine, and lemon juice; bring to a boil. Season with salt and pepper. Remove from heat, and stir in chopped parsley. Serve butter sauce over fish fillets.
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  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Reviews More Reviews

Most Helpful Positive Review
Jun 28, 2008

This sauce is wonderful! I did make a few changes - less butter, some olive oil, and I added some fresh dill. However, instead of frying the fish and using the sauce on top, I placed the raw fish fillets in the sauce in a baking dish, and baked it for about 25 minutes at 350 degrees. It was sooo good!

Most Helpful Critical Review
Sep 09, 2007

The basic flavors in this recipe are really good, but the proportions seem to be a little off. I did not bread the sole before frying it because I thought the addition of the sauce would make it soggy. The sauce itself is good, but I took others' suggestions and halved the butter (I actually quartered it, using 1/4 cup butter and then used 1/4 olive oil), and used 1/2 cup white wine as well. I also doubled the amount of lemon, added a 1/4 cup of parsley, then added some drained capers before thickening the sauce with some cornstarch. After all the modifications, the result was VERY yummy (and I'll make it again), but since so many modifications were needed, I'm only giving it 3 stars. I agree with other reviewers that after modifications, it would be really good on other fish and seafood (I'm thinking shrimp).

Nov 18, 2004

The sauce for this dish is excellent. I did not use breadcrumbs for the fish. I assumed that breadcrumbs would become soggy with the sauce, so I pan fried the fish until crispy. You could probably grill or broil the fish also. I cut the butter in half (1/2 cup), tripled the garlic, cut the broth in half, kept the wine, lemon, and everything else the same. Corn starch thickened it up nicely and lots of capers made this dish wonderful. Thanks.

Feb 09, 2008

This was yummy! I lightly breaded the sole filets and pan fried them rather than deep frying (I never deep fry!). I used 1/2 cup of butter, omitted the broth, and used the other ingredients as written. After boiling it for several minutes the sauce had thickened enough for my tastes. I like thin, lemony butter sauces, rather than something heavy and thick so this recipe (with a few tweaks) suited me well.

Mar 12, 2005

Nice presentation! I have to reduce the amount of sauce (way too much) and thicken it with corn starch or flour. I also add more garlic, and reduce the amount of butter used. I like to flavour the bread crumbs with grated parmesan and paprika. Tastes wonderful.

Mar 02, 2006

This was pretty good. The sauce should certainly be halved, and the butter further halved. The fish can also be pan fried.

Apr 14, 2004

The sauce in this recipe was great, I did do as mentioned and added extra garlic (2 extra cloves) and 2T corn starch. Also I baked the sole rather than frying with no breading either. Next time will use a hardier fish. I used the left over sauce (we had a lot) to make a whole other dish. We took a pkg of linguini and a pkg of 90 count shrimp, and tossed the shrimp and pasta with the sauce, and topped with diced sun dried tomatoes. That was excellent.

Feb 20, 2005

This was a super suace and like others have said is great with differant kinds of fish - I used it on halibut tonight - I also halved the butter, increased the wine and garlic and added 1T cornstarch mixed in w/ c. broth at the end to thicken it up to a hollandise-like consistency. I would reccomend tho, cut the entire sauce recipe in half - its way too much for 4 fillets of fish. But again super super yummy recipe - thanks!


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  • Calories
  • 915 kcal
  • 46%
  • Carbohydrates
  • 23.5 g
  • 8%
  • Cholesterol
  • 294 mg
  • 98%
  • Fat
  • 74 g
  • 114%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 38.8 g
  • 78%
  • Sodium
  • 682 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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