Baked Rolled Sole with White Wine and Dill Sauce

Skin and roll sole fillets before baking with butter and lemon, then drizzle with a creamy wine and dill sauce.

Dinner Quick Seafood Gourmet Low Carb

Estimated Nutrition

Calories

612.4

kcal / serving

612.4 kcal total

Carbs

5.8g

per serving

5.8 g total

Fat

53.2g

per serving

53.2 g total

Protein

28.5g

per serving

28.5 g total

Cook Time

minutes

Serves

person

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Dijon Mustard

Dairy

Butter

cut into pieces, plus extra for greasing

Double Cream

Fruits

0.5

piece

Lemon

juice only

0.5

piece

Lemon

juice only

Liquids

White Wine

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

handful

Dill

fresh, chopped

Seafood

piece

Sole Fillet

skinned and sliced in half lengthways

Method

Preheat the oven to 200°C.

Place rolled sole strips in a greased ovenproof dish and dot with butter.

Season with lemon juice, salt, and pepper.

Bake for 6 to 8 minutes until the fish is cooked through.

Boil white wine in a saucepan until the volume is reduced by half.

Add cream and simmer until the sauce thickens slightly.

Stir in the mustard, lemon juice, and chopped dill.

Place the fish on a plate and drizzle with the sauce.