dellectable mm mm mm.

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.

Recipe was very good. We added scallions, mushrooms, and garlic, and also cut down on the butter. Thanks for sharing!

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).

OK, right up front I have to confess that I only used the butter sauce from this recipe, and I combined it with another seafood dish. So my rating is for the sauce only. This butter sauce is BEAUTIFUL! It is just garlicky enough, and the lemon and chicken broth proportions are perfect, IMHO. I did make one change: I used half butter, half olive oil, to reduce the sat. fat. It was incredible. This would be the perfect base for shrimp or scallop scampi. In fact, I'm going to try that! HIGHLY recommend.

This was not bad, just ok for me. This was my first time buying and cooking this fish and I was looking for a recipe to use for it. I like the fish but will try different way of cooking it next time.

It was delicious! I halved the butter sauce and added flour to thicken it....and extra white wine! Delish!

Excellent. My husband absolutely loved the sauce.

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

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.

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!

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.

This sauce is AMAZING!! It tastes like something you'd get in an expensive restaurant! We make it with all kinds of fish and pour it over the fish, rice and veggies. I only wish I could give it six stars!

Too much butter! We cooked the sole in the butter per the recipe, but there was way too much left to pour even more over the top. Otherwise a tasty dish, very good with mashed potatoes as someone suggested.

Too greasy.

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.

The sauce made the breadcrumbs mushy and over all not a great sauce, actually, not like a sauce at all, sauces have a thicker consistency than water.

very tender and tasty, if you don't mind the fat content.

Wonderful! The sauce is also nice on top of mashed potatoes which you can use as a side dish for the fish. Perfect! Thanks for sharing.

I made this for dinner tonight and it was wonderful. Next time I will add more garlic and cut the sauce recipe in half as it made lots. I also thickened the sauce with cornstarch. I didn't use that much oil, just some in the bottom of a big pan and it worked fine.