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Lemon and White Wine Broiled Sole


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Lemon and White Wine Broiled Sole


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Lemon and White Wine Broiled Sole

Sole is such a nice fish that really doesn't need much to make it amazing. Just a little lemon and butter and you can make a restaurant quality meal in no time.


  • Prep Time : 10 min
  • Cook Time : 20 min
  • Ready Time : 30 min




  • 3 lemons, divided
  • 3 tablespoons unsalted butter
  • 1/2 cup dry white wine
  • 1/4 cup vegetable stock or water
  • 6 sole filets, about 2 pounds, skin & bones removed
  • 1 teaspoon kosher salt
  • Freshly ground black pepper
  • 3 tablespoons chopped parsley


In a small saucepan, heat juice from 2 lemons, zest from 1 lemon, butter, wine and stock or water and bring to a boil. Reduce and simmer for 10 to 12 minutes or until reduced by about half. Meanwhile, heat broiler to high and grease a sheet pan with cooking spray. Season fish with salt and pepper and broil on high for 6 to 10 minutes or until flakey and cooked all the way through. Cut remaining lemon into thin slices. Serve each filet with a generous drizzle of sauce, sliced lemon and a sprinkle of parsley.


About Jamie Geller


Jamie Geller is the only best-selling cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the "Queen of Kosher" (CBS) and the "Jewish Rachael Ray" (New York Times), she's the creative force behind JoyofKosher.com and "Joy of Kosher with Jamie Geller" magazine . Jamie and her hubby live in Israel with their five busy kids who give her plenty of reasons to get out of the kitchen - quickly. Check out her new book, "Joy of Kosher: Fast, Fresh Family Recipes."




2 Responses to Lemon and White Wine Broiled Sole

  1. So happy to see this easy sole recipe. I was just diagnosed with Celiac disease and need to be gluten free. I love your recipes. Perhaps you can share some gluten free friendly recipes, then I could have the best of both worlds.


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