Sole fillets with herbed wine sauce from Food & Wine Magazine, April 2015: The Wine Issue (page 126) by Mimi Thorisson

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Laura on January 07, 2018

    Made this for dinner last night and we really enjoyed it. I rarely cook with cream but this recipe made it worth the extra calories. I made it with Orange Roughy and instead of fresh tomatoes used canned, crushed tomatoes. For the herbs I used parsley, basil and thyme. It was very simple to assemble and the finished dish bore a remarkable resemblance to the photograph. I'd definitely make this again.

  • Rinshin on May 05, 2015

    Excellent recipe which can be put together and cooked in less than 30 minutes. The sauce would work well with snapper, sea bream, and rockfish. The taste says French with the first bite. My sauce had more of red flecks from the tomato and lighter in color than shown here.

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