Fillet of Sole with White Wine Walnuts
Elevate your seafood game with this luxurious Fillet of Sole with White Wine Walnuts, a dish that pairs the delicate, flaky sole fillets with a velvety white wine and cream sauce infused with toasted walnuts and a hint of lemon. Perfectly pan-seared in a buttery olive oil blend, the fish achieves a golden-brown crust that complements the rich, nutty flavors of the sauce. A splash of dry white wine adds sophistication, while freshly minced garlic and parsley round out the dish with vibrant aromatics. This quick, restaurant-quality recipe comes together in just 35 minutes, making it ideal for weeknight dinners or elegant entertaining. Serve it with steamed vegetables or fluffy rice for a complete, show-stopping meal. Keywords: fillet of sole, white wine walnut sauce, pan-seared fish, quick seafood recipe, elegant dinner recipe.
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Recipe Information
Ingredients
- 4 pieces sole fillets
- 0.25 cups all-purpose flour
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- 0.5 cups dry white wine
- 0.25 cups heavy cream
- 2 tablespoons lemon juice
- 0.5 cups walnuts
- 2 tablespoons fresh parsley
- 1 clove garlic (minced)
Instructions
Preheat a dry skillet over medium heat. Add the walnuts and toast them for 2-3 minutes, stirring frequently, until they are golden and fragrant. Set aside to cool.
Pat the sole fillets dry with paper towels. In a shallow dish, mix the flour with the salt and black pepper. Lightly dredge each fillet in the seasoned flour, shaking off the excess.
In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Once the butter has melted and begins to foam, add the sole fillets. Cook 2-3 minutes on each side, until golden brown and cooked through. Transfer the fillets to a plate and keep warm.
In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Add the white wine and bring to a simmer, scraping up any brown bits from the bottom of the pan.
Stir in the heavy cream and lemon juice. Simmer on low heat for 2-3 minutes until slightly thickened. Taste the sauce and adjust seasoning if needed.
Chop the toasted walnuts and stir them into the sauce, reserving a few for garnish.
Return the sole fillets to the skillet and spoon the sauce over them. Cook for another 1-2 minutes to warm through.
Plate the fillets, spoon the sauce over the top, and sprinkle with freshly chopped parsley and the reserved walnuts.
Serve immediately with steamed vegetables or a side of rice.
Nutrition Facts
Calories |
1650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.6 g | 166% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 31.0 g | ||
| Cholesterol | 333 mg | 111% | |
| Sodium | 1459 mg | 63% | |
| Total Carbohydrate | 37.9 g | 14% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 3.6 g | ||
| Protein | 69.2 g | 138% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 177 mg | 14% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1696 mg | 36% | |
*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.
