Imagine a dish that transports you to the elegant coastal regions of France with just one bite - a culinary masterpiece that combines delicate sole fillets with succulent shellfish in a luxurious white wine sauce. This extraordinary recipe is not just a meal; it's a gastronomic journey that promises to elevate your home cooking from ordinary to extraordinary. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality meal, these Baked Fillets of Sole with Shellfish will become your new go-to recipe for seafood perfection.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 4 sole fillets
- 1 cup mixed shellfish (shrimp, scallops)
- 1/2 cup white wine
- 2 tablespoons butter
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Ensure the oven rack is positioned in the middle for even cooking.
- Pat the sole fillets dry with paper towels to remove excess moisture. This helps achieve a better texture when baking.
- Prepare a large baking dish by lightly greasing it with butter or cooking spray to prevent sticking.
- Season the sole fillets with salt and freshly ground black pepper on both sides. Arrange the fillets in a single layer in the prepared baking dish.
- Rinse the mixed shellfish (shrimp and scallops) under cold water and pat them dry. Set aside.
- In a small saucepan, melt the butter over medium heat. Add the white wine and lemon juice, stirring to combine.
- Pour the butter and wine mixture evenly over the sole fillets in the baking dish.
- Gently distribute the mixed shellfish around and between the fish fillets.
- Cover the baking dish with aluminum foil to help retain moisture and prevent the fish from drying out.
- Place the baking dish in the preheated oven and bake for 20-25 minutes, until the fish is opaque and flakes easily with a fork.
- Remove the foil during the last 5 minutes of cooking to allow the fish and shellfish to lightly brown and develop a golden color.
- Carefully remove the baking dish from the oven. Let the dish rest for 3-5 minutes to allow the juices to redistribute.
- Serve the baked sole fillets and shellfish immediately, spooning the pan juices over the fish for added flavor.
Tips
- • Always use the freshest fish and shellfish possible - it makes a world of difference in flavor and texture. • Pat your seafood completely dry before seasoning to ensure proper browning and prevent steaming. • Don't overcook! Seafood cooks quickly, and nothing ruins a dish faster than tough, rubbery fish. • Use a good quality white wine that you'd also enjoy drinking - the flavor concentrates during cooking. • For extra flavor, consider adding fresh herbs like parsley or dill before serving. • Let the dish rest after cooking to allow the juices to redistribute, ensuring maximum moisture and flavor. • If you're unsure about doneness, the fish should be opaque and flake easily with a fork when it's perfectly cooked.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 3g
Protein: 30g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 120mg
