Reviewed: Sep. 15, 2009

Thanks Keren for this recipe. I follow it some suggestions from other reviewers and I end up with a very taste dinner. Thanks for sharing and I will be making again.

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newheart and Mr.Max

Cooking Level: Expert

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Reviewed: Aug. 25, 2009

I have no idea what I did wrong (maybe my taste buds are on the fritz due to the fact I'm preg) but I didn't like the butter sauce at all. No matter how much I played around with it, it was horribly salty, acidic and sour. I ended up using a slotted spoon to scoop up the minced garlic, and topped the fish with that. Oh well, thanks anyway!

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Caroline C

Cooking Level: Expert

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Reviewed: Jan. 10, 2009

With the modifications that other reviewers suggested this was terrific. Cutting the butter in half also makes it healthier...an added bonus. I used frozen fillets from Costco and this sauce made them taste like a gourmet dish.

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LuvTuscany

Cooking Level: Intermediate

Living In: Bothell, Washington, USA

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Reviewed: Dec. 12, 2008

tasty but a lot of work if your making other thinds

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Anna

Cooking Level: Intermediate

Living In: Red Deer, Alberta, Canada

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Reviewed: Nov. 28, 2008

This recipe was yummy. The only reason I gave it a four out of five is because the recipe made too much sauce. I halved the recipe because I was cooking for two and I halved the sauce and it was still too much. None the less though it was delicious and very light.

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Francesca

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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Reviewed: Jul. 23, 2008

The sauce is excellet! I only made half and it was plenty. Also took others suggestions and added cornstarch which I think definitely improved it, but it would taste great without too. I didn't fry the fish, just baked at 350 for 10-15 minutes with sprinkled breadcrumbs. Thanks for the recipe!

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Megan

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Reviewed: 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!

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BethM

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Reviewed: Apr. 3, 2008

dellectable mm mm mm.

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joolz

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Reviewed: Feb. 9, 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.

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Sherria

Cooking Level: Expert

Home Town: The Pas, Manitoba, Canada

Living In: Stamford, Connecticut, USA

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Reviewed: Sep. 22, 2007

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

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Jen S.

Cooking Level: Intermediate

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Reviewed: Sep. 9, 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).

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Meg

Cooking Level: Expert

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jul. 30, 2007

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.

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WITZKEN

Cooking Level: Intermediate

Living In: New Hope, Minnesota, USA

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Reviewed: May 28, 2007

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.

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MarisLatinTwist

Cooking Level: Intermediate

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Reviewed: Dec. 31, 2006

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

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MrsMAC

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Reviewed: Dec. 28, 2006

Excellent. My husband absolutely loved the sauce.

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Janna

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Mar. 2, 2006

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

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Basg

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Jerusalem, Mehoz Yerushalayim, Israel

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Reviewed: 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.

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Fou Fou

Cooking Level: Intermediate

Home Town: Tripoli, North, Lebanon

Living In: Milton, Ontario, Canada

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Reviewed: 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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GINAFNV

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: 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.

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CHATNOIR

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Reviewed: Oct. 29, 2004

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!

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ANNE COLTON

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