Sole fillet baked with white wine and onions
4 servings
35 minutes
Fillet of sole baked with white wine and onions is the embodiment of European culinary sophistication. The tender, delicate fish meat absorbs the aromas of dry wine, fragrant herbs, and golden onions, creating a refined flavor palette. This recipe draws from traditional French and Italian fish cooking techniques where simplicity of ingredients meets depth of flavor. Baking in the oven preserves the fillet's juiciness while soft notes of white wine add lightness and elegance. The dish is perfect for a festive dinner or romantic evening, harmonizing with white wines and light sides. It is a true gastronomic delight that reveals the best qualities of sole.
1
Place the fish fillet in a pot. Pour in water until it completely covers the contents, but not more. Bring to a boil. Then reduce the heat and cook for 30 minutes.
- Sole fillet: 800 g
2
Preheat the oven to 180 degrees. Pour 50 ml of corn oil into a baking dish. Season the fillet lightly with salt and place it in a single layer at the bottom of the dish. Drizzle with wine first, then with the remaining oil.
- Corn oil: 175 ml
- Sole fillet: 800 g
- Dry white wine: 175 ml
- Corn oil: 175 ml
- Salt: to taste
3
Pour the broth into a bowl. Then mix finely chopped onion, parsley, and herbs in the bowl, and sprinkle them over the fish. Carefully pour the broth into the dish so that it seeps everywhere.
- Fish stock: 175 ml
- Onion: 1 head
- Chopped parsley: 1 tablespoon
- Spices: 0.5 teaspoon
4
Bake in the oven for 15-20 minutes until the fish flesh easily flakes apart.
5
Serve immediately without removing from the mold.
