Fillet of Sole with White Wine Walnuts

Elevate your seafood game with this luxurious Fillet of Sole with White Wine Walnuts, a dish that pairs the delicate, flaky sole fillets with a velvety white wine and cream sauce infused with toasted walnuts and a hint of lemon. Perfectly pan-seared in a buttery olive oil blend, the fish achieves a golden-brown crust that complements the rich, nutty flavors of the sauce. A splash of dry white wine adds sophistication, while freshly minced garlic and parsley round out the dish with vibrant aromatics. This quick, restaurant-quality recipe comes together in just 35 minutes, making it ideal for weeknight dinners or elegant entertaining. Serve it with steamed vegetables or fluffy rice for a complete, show-stopping meal. Keywords: fillet of sole, white wine walnut sauce, pan-seared fish, quick seafood recipe, elegant dinner recipe.

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 4 pieces sole fillets
• 0.25 cups all-purpose flour
• 0.5 teaspoons salt
• 0.25 teaspoons ground black pepper
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 0.5 cups dry white wine
• 0.25 cups heavy cream
• 2 tablespoons lemon juice
• 0.5 cups walnuts
• 2 tablespoons fresh parsley
• 1 clove garlic (minced)

Directions

Step 1

Preheat a dry skillet over medium heat. Add the walnuts and toast them for 2-3 minutes, stirring frequently, until they are golden and fragrant. Set aside to cool.

Step 2

Pat the sole fillets dry with paper towels. In a shallow dish, mix the flour with the salt and black pepper. Lightly dredge each fillet in the seasoned flour, shaking off the excess.

Step 3

In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Once the butter has melted and begins to foam, add the sole fillets. Cook 2-3 minutes on each side, until golden brown and cooked through. Transfer the fillets to a plate and keep warm.

Step 4

In the same skillet, add the minced garlic and sauté for 30 seconds until fragrant. Add the white wine and bring to a simmer, scraping up any brown bits from the bottom of the pan.

Step 5

Stir in the heavy cream and lemon juice. Simmer on low heat for 2-3 minutes until slightly thickened. Taste the sauce and adjust seasoning if needed.

Step 6

Chop the toasted walnuts and stir them into the sauce, reserving a few for garnish.

Step 7

Return the sole fillets to the skillet and spoon the sauce over them. Cook for another 1-2 minutes to warm through.

Step 8

Plate the fillets, spoon the sauce over the top, and sprinkle with freshly chopped parsley and the reserved walnuts.

Step 9

Serve immediately with steamed vegetables or a side of rice.

Nutrition Facts

Serving size	(782.5g)

Amount per serving	% Daily Value*
Calories	1650.3

Total Fat 129.6g	0%
Saturated Fat 42.3g	0%
Polyunsaturated Fat 31.0g
Cholesterol 333mg	0%
Sodium 1459.3mg	0%
Total Carbohydrate 37.9g	0%
Dietary Fiber 5.4g	0%
Total Sugars 3.6g
Protein 69.2g	0%

Vitamin D 400IU	0%
Calcium 177.2mg	0%
Iron 5.4mg	0%
Potassium 1696.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.1%

Protein: 17.4%

Carbs: 9.5%