- Recipes Home
- Interest Groups
Fillet of Sole in Tarragon Butter Recipe
|Butter||4 Tablespoon (1/2 Stick)|
|Mushrooms||1⁄4 Pound, sliced|
|Onion||1 Small, chopped|
|Sole fillets||1 Pound|
|Dry vermouth||1⁄4 Cup (4 tbs)|
|Dried tarragon||1 1⁄2 Teaspoon|
|Freshly ground pepper||To Taste|
Serving size: Complete recipe
Calories 1198 Calories from Fat 725
% Daily Value*
Total Fat 82 g125.8%
Saturated Fat 43.9 g219.4%
Trans Fat 0 g
Cholesterol 385 mg
Sodium 1790.1 mg74.6%
Total Carbohydrates 49 g16.4%
Dietary Fiber 4 g16.2%
Sugars 20.6 g
Protein 65 g129.7%
Vitamin A 36.4% Vitamin C 25.7%
Calcium 23.8% Iron 21.1%
*Based on a 2000 Calorie diet
Line 9 x 13-inch baking dish with foil.
Melt butter in medium skillet over medium-high heat.
Add mushrooms and onion and saute until softened, about 5 minutes.
Arrange fillets in dish.
Pour vermouth over fish.
Dot each piece generously with butter and sprinkle with tarragon, salt and pepper to taste.
Spoon mushroom mixture evenly over top.
Cover with foil and bake until fish loses its translucency, about 30 minutes.