Baked Sole with Sherry Ginger Cream

B.C. sole fillets, rolled, baked, plated and topped with a rich, creamy, easy to make sauce spiked with sherry and fresh ginger. Serve the fish with boiled or steamed miniature potatoes, carrots and a green vegetable, such as asparagus or green beans.

Recipe - Quality Foods

Baked Sole with Sherry Ginger Cream

Prep Time20 Minutes

Cook Time12 Minutes

Ingredients

4 (about 80 to 90 gram each) sole fillets (see Options)

2 tsp lemon juice

2 tsp olive oil

salt and ground white pepper, to taste

1 tsp finely chopped fresh ginger

1/2 cup whipping cream

1 to 2 tsp chopped parsley

Directions

Preheat oven to 400 F. Line a shallow baking pan with parchment paper. Lay the sole fillets flat on a work surface. Season with salt and pepper. Roll each sole fillet into a tight cylinder and set in the baking pan, seam-side down. Drizzle sole with lemon juice and olive oil, and then bake, uncovered, 12 minutes, or until cooked.

While sole cooks, make sauce by placing the sherry and ginger in a small pot, set over medium, medium-high heat. Bring sherry to a simmer and reduce to about 2 tsp. Add the whipping cream and simmer until a lightly thickened sauce forms. Turn heat to low, mix parsley into the sauce, and then season with salt and pepper.

When cooked, divide the sole between two dinner plates, top with the sauce and serve.

Note: Harveys Bristol Cream sherry was used when testing this recipe. It’s sold at most liquor stores.

Options: If only large sole fillets are available, buy 2, about 160 to 180 gram ones, and serve one per person.

20 minutes

Prep Time

12 minutes

Cook Time

Servings

Shop Ingredients

Makes 0 servings

4 (about 80 to 90 gram each) sole fillets (see Options)

Sole - Wild Fresh Fillets, 250 Gram

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$7.48 avg/ea$2.99/100g

2 tsp lemon juice

ReaLemon - Lemon Juice Squeezers, 125 Millilitre

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$2.19$1.75/100ml

2 tsp olive oil

Western Family - Pure Olive Oil, 250 Millilitre

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$8.99$3.60/100ml

salt and ground white pepper, to taste

Windsor - Salt & Pepper Shakers, 155 Gram

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$5.99 was $6.49$3.86/100g

1 tsp finely chopped fresh ginger

Ginger Root - Fresh, 1 Pound

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$3.29/lb$0.73/100g

1/2 cup whipping cream

Dairyland - Whipping Cream 33% M.F., 473 Millilitre

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$4.99$1.05/100ml

1 to 2 tsp chopped parsley

Parsley - Italian, Fresh, 1 Each

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$2.49

Directions

Preheat oven to 400 F. Line a shallow baking pan with parchment paper. Lay the sole fillets flat on a work surface. Season with salt and pepper. Roll each sole fillet into a tight cylinder and set in the baking pan, seam-side down. Drizzle sole with lemon juice and olive oil, and then bake, uncovered, 12 minutes, or until cooked.

While sole cooks, make sauce by placing the sherry and ginger in a small pot, set over medium, medium-high heat. Bring sherry to a simmer and reduce to about 2 tsp. Add the whipping cream and simmer until a lightly thickened sauce forms. Turn heat to low, mix parsley into the sauce, and then season with salt and pepper.

When cooked, divide the sole between two dinner plates, top with the sauce and serve.

Note: Harveys Bristol Cream sherry was used when testing this recipe. It’s sold at most liquor stores.

Options: If only large sole fillets are available, buy 2, about 160 to 180 gram ones, and serve one per person.