Sole Filet with Cream

Six ingredients, ten minutes of prep, and you’ve got a fish dinner that looks like it came from a French bistro.

Sliced mushrooms and shallots cook down in butter until all the moisture evaporates and the flavors concentrate. Heavy cream (or creme fraiche if you’re feeling fancy) goes in, and suddenly you have a rich, velvety sauce.

The sole fillets get a quick squeeze of lemon, then nestle into a baking dish under that cream sauce with a dusting of Parmesan on top. Twenty-five minutes in the oven and the cheese turns golden while the fish stays flaky and tender underneath.

Kitchen Tips

• Cook the mushrooms until the liquid fully evaporates before adding cream. Watery mushrooms will thin out your sauce.
• Flounder works just as well if sole isn’t available at your fishmonger.
• Creme fraiche gives a slightly tangier, more complex sauce than heavy cream if you can find it.