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Fillet Of Sole In Tarragon Butter

21st.Century.Chef's picture
Ingredients
  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
  Salt To Taste
Directions

Preheat oven to 350°F.
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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Butter

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