Baked Fillets of Sole or Scrod with Sherry

Preparation info
  • Makes


    Main-Course Servings
    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

One of the delights of this dish is that there is no last-minute conversion of the braising liquid into a sauce. You just spoon the braising juices over the fish.


  • Eight 6- to 8-ounce sole, scrod, or other mild white fillets
  • Salt
  • Pepper
  • ½ cup dry sherry


Preheat the oven to 400°F. Season the fish on both sides with salt and pepper. Arrange the fillets in a buttered baking dish just large enough to hold them in a single layer.

Pour in the sherry and dot with the butter. Cover loosely with aluminum foil and