Well worth the effort. Enjoy..


  • Season 6 filet of sole with salt and pepper to taste and lay them in a large, generously buttered earthenware or glass baking dish. Sprinkle them with 1 generous teaspoon lemon juice and pour in 1/2 cup dry white wine.


Cover the dish with a buttered paper and bake the filets in a moderate Preheated 350*F. oven for 12 to 15 minutes.
Pour 1 cup cream sauce** over the filets. Sprinkle with 3/4 cup seeded or seedless grapes. Place the dish under the broiler until the sauce browns and bubbles.
** Cream sauce
Melt 2 tablespoons butter and add gradually 2 Tablespoons flour, stirring constantly over a low flame for 3 to 5 minutes. Add gradually 1 cup scalded milk or cream, stirring constantly to blend well. Season to taste and complete the cooking over hot but not boiling water.

Serves Six

Print this recipe

Submitted 6/13/05.
Source: My Files
Submitted By: Eileen Werth
Filets of Sole Veronique