Fillets of Sole aux Fines herbes

Preparation info

  • 4

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • Eight 2 oz. fillets of sole
  • salt and pepper
  • 4 tablesp. fish stock</


Wipe the fillets with a clean, damp cloth, season with salt and pepper and fold in three. Place in a greased fireproof dish, add the fish stock, cover, and cook in a fairly hot oven (375° F., Gas 5) for 15–20 min. Drain the fillets well and place on a dish, coat with white wine sauce and sprinkle with the finely chopped fresh herbs.