Mushroom Baked Sole
Indulge in the delicate flavors of Mushroom Baked Sole, a sophisticated yet easy-to-make seafood dish perfect for weeknight dinners or special occasions. Tender sole fillets are seasoned with lemon juice and baked to flaky perfection beneath a luxurious mushroom cream sauce infused with shallots, garlic, and a splash of dry white wine. Topped with a hint of Parmesan cheese for a golden finish, this recipe combines rich, earthy notes and creamy textures for an unforgettable dining experience. Ready in just 40 minutes, this elegant entrée pairs beautifully with steamed vegetables or fluffy rice, making it a must-try for fans of baked fish recipes and mushroom lovers alike.
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Recipe Information
Ingredients
- 4 pieces sole fillets
- 200 grams button mushrooms
- 2 tablespoons unsalted butter
- 2 tablespoons shallots (finely chopped)
- 1 clove garlic (minced)
- 120 milliliters heavy cream
- 60 milliliters dry white wine
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with olive oil.
Clean the sole fillets and pat them dry with paper towels. Sprinkle both sides with salt, black pepper, and lemon juice. Place the fillets in the prepared baking dish and set aside.
In a medium skillet, melt the butter over medium heat. Add the chopped shallots and garlic, cooking for 2–3 minutes until fragrant and softened.
Add the button mushrooms to the skillet and sauté them for 5–6 minutes until they release their moisture and turn golden brown.
Pour the white wine into the skillet and let it simmer for 2 minutes to reduce slightly. Then add the heavy cream and stir well. Allow the mixture to simmer gently for another 3–5 minutes until it thickens slightly. Remove from heat and stir in the chopped parsley.
Spoon the mushroom and cream mixture evenly over the sole fillets in the baking dish. Sprinkle the grated Parmesan cheese on top.
Bake the dish in the preheated oven for 20 minutes or until the sole fillets are cooked through and flake easily with a fork.
Remove from the oven and let the dish rest for a few minutes before serving. Garnish with additional parsley if desired and serve warm with steamed vegetables or a side of rice.
Nutrition Facts
Calories |
1163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.7 g | 112% | |
| Saturated Fat | 43.5 g | 217% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1657 mg | 72% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 5.5 g | ||
| Protein | 67.3 g | 135% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 232 mg | 18% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 2002 mg | 43% | |
*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.
