Reviewer:

anofara

Reviewed: Feb. 25, 2013

Excellent my husband loved it will definitely make again.

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Reviewer:

emma

Cooking Level: Intermediate

Reviewed: Jan. 21, 2013

...the sauce was not thick, but runny --basically the consistency of melted butter...

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Reviewer:

Lori Mellor

Reviewed: Jan. 18, 2013

This review is for the sauce only and I think it's pretty good. Since it makes so much I, too, cut the amounts in half and cut back even more on the butter. Some Old Bay instead of salt and pepper and, because of personal preference for a thicker sauce, cornstarch makes this just what we were looking for. Thanks for posting it.

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Reviewer:

Cindy

Home Town: Hebron, Ohio, USA

Reviewed: Jul. 18, 2012

This sauce is exceptional. Recipe calls for wayyyyy too much butter. I quartered it.

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Reviewer:

Grave Flower

Cooking Level: Intermediate

Home Town: Dunlap, Tennessee, USA

Reviewed: Jul. 9, 2012

This sauce was restaurant quality! I kept the ratios as written, but cut the recipe in 1/4 and it made plenty of sauce for the two of us. Incredibly easy to make, with terrific flavor. I used 1/4 c butter, 1/4 c chicken broth, tbls lemon juice, tbls white wine, and a clove of minced garlic. No salt or pepper needed for us. Served over pan seared tilapia and pollock with brown rice for a side. I would serve this to guests I wanted to impress!

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Reviewer:

mapledstars

Cooking Level: Intermediate

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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