Sole with Mandarin Oranges
Submitted by finch
Sole fillets baked in white wine, topped with a light butter sauce, and ringed with sweet mandarin oranges broiled until warm. A quick, elegant dinner for two.
YIELD
2 servingsPREP
15 minCOOK
15 minREADY
30 minDinner for two doesn’t have to mean an hour in the kitchen.
Sole fillets bake under foil in white wine and butter, building a fragrant pan sauce in just 15 minutes. That liquid gets whisked into a quick roux with milk to create a light, creamy sauce that coats the fish without drowning it.
The finishing touch is what makes this memorable: mandarin orange segments arranged around the fish and broiled until they’re just warm and glistening. That citrus sweetness against the delicate, flaky sole is a combination that punches well above its weight.
Six ingredients, 30 minutes, two happy people.
Kitchen Tips
- Flounder is a seamless swap if sole isn’t available at the market.
- Pour the baking juices directly into the roux on the stove. That wine-and-butter liquid is loaded with flavor and becomes the base of your sauce.
- Drain the mandarin oranges well before arranging them. Excess syrup will make the sauce too sweet under the broiler.
Ingredients
Directions
Spread sole in butter baking pan, salt and pour wine on top.
Cover pan with foil and bake in a 375℉ (190℃) F oven for 15 minutes.
Meanwhile, in small saucepan, melt a tablespoon of butter.
Add a tablespoon of flour; sauté for 2 to 3 minutes.
Add ½ cup milk and bring to boil.
When fish is done, pour off sauce into saucepan with milk and boil slowly 2 to 3 minutes.
(Sauce will thicken.)
Pour contents of saucepan over fish.
Arrange mandarin oranges around sides and broil uncovered for 5 minutes.
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