Filets of Sole in White Wine Sauce

Filets of sole in white wine sauce is a French bistro classic done the gentle way: oven poaching. The fish is folded into thirds, lined up in a baking dish, and bathed in a strained court bouillon of clam juice, dry white wine, bay leaf, peppercorns, and garlic.

The folding matters. Tucking each fillet keeps it from curling and gives the delicate flesh enough structure to lift off the platter in one piece. A sprinkle of lemon juice before the liquid hits brightens the whole dish.

Fifteen minutes covered in a moderate oven is all sole needs. Overdone sole turns to mush, so set a timer and check at twelve.

Chef Tips

• Pat the fillets dry with paper towels before lemon and folding. Wet fish dilutes the seasoning and won’t hold a fold.
• Strain the poaching liquid before pouring it over the fish, otherwise you’ll be picking peppercorns out of every bite.
• Save the strained one cup of reserved liquid; it’s the backbone of any reduction or veloute sauce you make for the platter.
• A dry, crisp wine like Muscadet, Sauvignon Blanc, or Pinot Grigio is the move here. Skip oaky Chardonnays, they overpower delicate sole.

Variations

• Whisk a tablespoon of cold butter into the reduced poaching liquid for a quick beurre blanc.
• Swap sole for flounder, tilapia, or halibut if sole is unavailable. Cooking times stay close for thin fillets.
• Stir in a tablespoon of capers and a handful of cherry tomatoes to the poaching bath for a Mediterranean lean.