Baked Sole Cornwall
Delight your taste buds with the elegant simplicity of Baked Sole Cornwall, a dish that brings together tender sole fillets, a luscious garlic-butter white wine sauce, and a golden breadcrumb topping for the perfect balance of flavor and texture. This easy, oven-baked recipe is infused with fresh parsley, zesty lemon juice, and aromatic shallots, creating a light yet indulgent seafood entrée that’s ready in just 35 minutes. Perfect for weeknight dinners or special occasions, Baked Sole Cornwall pairs beautifully with roasted vegetables or a crisp green salad, making it a versatile dish that’s sure to impress. Serve with a squeeze of fresh lemon for an irresistible finishing touch!
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Recipe Information
Ingredients
- 4 pieces sole fillets
- 4 tablespoons unsalted butter
- 0.25 cup white wine
- 0.5 cup breadcrumbs
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons fresh lemon juice
- 1 small, finely chopped shallot
- 1 clove, minced garlic
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 pieces, for serving lemon wedges
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil and set it aside.
Pat the sole fillets dry with a paper towel and season them lightly with salt and black pepper on both sides.
In a small saucepan, melt the butter over medium heat. Add the finely chopped shallot and minced garlic, and sauté for 2-3 minutes until softened and fragrant.
Stir in the lemon juice, white wine, and chopped parsley. Allow the sauce to simmer for 2 minutes, then remove it from heat.
Arrange the sole fillets in the prepared baking dish in a single layer. Pour the butter and herb sauce evenly over the fillets.
Sprinkle the breadcrumbs evenly over the top of the fillets. Drizzle a small amount of olive oil on top to help the breadcrumbs brown during baking.
Bake in the preheated oven for 18-20 minutes, or until the fish is cooked through and flakes easily with a fork. The breadcrumbs should be golden brown.
Remove the dish from the oven and let it rest for 2 minutes before serving.
Garnish with additional chopped parsley, if desired, and serve with lemon wedges on the side.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 8.3 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 529 mg | 23% | |
| Total Carbohydrate | 15.6 g | 6% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.2 g | ||
| Protein | 16.4 g | 33% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 422 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
