Reviewed: Oct. 11, 2011

I used the sauce part of this recipe and it was perfect. We had some cod left in the freezer that we caught this summer and I used 4 filets. I didn't dip them in egg or breadcrumbs but poured the sauce over them in a baking pan. I reduced the butter to a little less than half and poured a small amount of olive oil in. Everything else I kept the same. I baked at 350 for 25 minutes and poured some of the sauce over brown rice. YUM!

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Reviewer:

ALISSAKS

Cooking Level: Expert

Home Town: Melrose, Massachusetts, USA

Reviewed: Aug. 11, 2011

The sauce was really good. I did the same as the reviewer before me and baked the unbreaded fish in the sauce in the oven. The only thing I would do differently next time is add some cornstarch because I prefer a thicker sauce, but it tasted great and both my husband and I loved it. I will definately make this again.

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Reviewer:

Michelle76

Reviewed: Mar. 30, 2011

Yummy! Fried the sole in butter (2T) instead of oil, then made the sauce in the pan, using another 2 T of butter with the wine, lemon juice and 1/4 c chicken broth. Mmmm....

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Reviewer:

GWENHWYVAR9

Cooking Level: Expert

Living In: Macomb, Illinois, USA

Reviewed: Jul. 28, 2010

I cut the butter down to half..the end result is yummy.

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Reviewer:

lisalisalisa

Reviewed: Apr. 7, 2010

I agree with others, sauce was very good. I pan fried my fish and to the residual oil, I added a stick of butter and finished the sauce as written. I did add some cornstarch to thicken it. Served with broccoli and the sauce was good with that as well. Added to recipe box for the sauce....

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Reviewer:

JustJody

Cooking Level: Intermediate

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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Reviewer:

Caroline C

Cooking Level: Expert

Living In: Denver, Colorado, USA

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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Reviewer:

LuvTuscany

Cooking Level: Intermediate

Living In: Bothell, Washington, USA

Reviewed: Dec. 12, 2008

tasty but a lot of work if your making other thinds

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Reviewer:

Anna

Cooking Level: Intermediate

Living In: Red Deer, Alberta, Canada

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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Reviewer:

Francesca

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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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