Lee Harrelson
Yield
4 servings (serving size: 1 fish fillet and 3 tablespoons sauce)

Serve this classic French dish with crusty bread or over rice to soak up the flavorful sauce, and garnish with a lemon wedge. You can do this same preparation with another flaky white fish, such as other varieties of flounder or cod.

How to Make It

Step 1

Sprinkle fish with 1/4 teaspoon salt and pepper. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 fish fillets to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan; cover and keep warm. Repeat with remaining fish.

Step 2

Add wine, broth, shallots, and garlic to pan; bring to a boil. Reduce heat, and simmer until reduced to about 1/2 cup (about 10 minutes). Remove from heat; stir in butter, remaining 1/4 teaspoon salt, chives, and tarragon. Spoon sauce over fish; serve immediately.

Step 3

Wine note: The delicate, mild flavor of sole calls for a white wine that's not overtly oaky. I find that one of the new, so-called unoaked chardonnays works beautifully, especially since chardonnay often has a touch of buttery flavor that picks up on the essence of this rich-tasting sauce. New Zealand makes many of the best unoaked chardonnays. One fantastic example is Kim Crawford Unoaked Chardonnay 2005 from Marlborough, New Zealand ($17). -Karen MacNeil

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Ratings & Reviews

We loved it

travelchickie
June 10, 2015
Followed recipe exactly, and we were lucky enough to have really fresh Dover sole - and we loved it.  Because of the previous reviewers warnings about the fish cooling - we kept it warm in a 200 degree oven on cooling racks in a baking pan, so that the warmth covered both the top and the bottom of the sole.

travelchickie's Review

Kim
March 18, 2011
Excellent broth. I replaced the butter with vegan butter for our lactose-intolerant crew (I use Earth Balance, by the way). I would recommend simmering for 15 min. to get it a little thicker. More importantly, I would cook the fish last -- the fish was lukewarm by the time the broth finished simmering, so I placed the fillets in the broth on a low flame for a bit to heat them up. Otherwise, very flavorful dish!

sarahkaye's Review

sarahkaye
November 05, 2008
Nothing about this really turned out well. The sauce was too thin, and, as mentioned by another reviewer, it just didn't taste as rich as it should have. Also, the tarragon was overwhelming.