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Sole Fillets with Herbed Wine Sauce

Adapted from Foodandwine.com

A simple vermouth- and herb-spiked cream sauce is incredibly delicious over tender, flaky pieces of fresh sole.


  • 2 medium tomatoes, cored and scored on the bottoms with an X
  • 3 tablespoons unsalted butter
  • 2 large shallots, thinly sliced
  • 1/2 cup dry white wine
  • 1/3 cup fish stock or clam juice
  • 3/4 cup heavy cream
  • 1/3 cup mixed chopped herbs, like parsley, basil, chives and chervil
  • 2 tablespoons dry vermouth
  • Pinch of freshly grated nutmeg
  • Salt
  • Pepper
  • 1 1/4 pounds sole fillets
  • Crusty bread, for serving


In a saucepan of boiling water, blanch the tomatoes until the skins just wrinkle, 30 seconds. Drain and cool under running water, then peel and cut into 1/4-inch dice.

Wipe out the saucepan and melt the butter in it. Add the shallots and cook over moderate heat, stirring, until softened, about 2 minutes. Add the wine and simmer over moderately high heat until reduced by half, about 3 minutes. Add the fish stock and simmer until the liquid is reduced to 1/2 cup, about 3 minutes. Add the heavy cream and simmer until thickened, about 
3 minutes. Stir in the diced tomatoes, herbs, vermouth and nutmeg. Season the sauce with salt and pepper.

Preheat the broiler and position the 
rack 8 inches from the heat. Season the sole lightly with salt and pepper and transfer to 
a 2-quart flameproof baking dish. Spoon the sauce on top and broil for 8 to 10 minutes, until the sauce is bubbling and the fish is 
just cooked through. Let stand for 5 minutes before serving with crusty bread.

Serves 4