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Baked Dover Sole with Mushroom Tarragon Sauce

4 servings


No Added Sugars

Nutritional Facts Per Serving

35.7 g
8.7 g
1.3 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 364
  • Fat 20.3 g
    • Saturated   4.3 g
    • + Trans 
  • Cholesterol 104 mg
  • Sodium   436 mg
  • Carbohydrate 8.7 g
    • Fibre   1.3 g
    • Sugars  
  • Protein 35.7 g
    • Vitamin A 5 %
    • Vitamin C 7 %
    • Calcium 4 %
    • Iron 12 %


Preheat the oven to 425 degrees F. Season the sole with salt and pepper. Roll the fillets up and place in a baking dish. Drizzle with olive oil and lemon juice. Bake the sole 15 minutes, or until just cooked through. While this occurs, heat the oil in a pot over medium heat. Add the onions and mushrooms and cook until tender, about 5 minutes. Mix in the flour until well combined. Slowly mix in the stock. Stir in the tarragon. Bring to a simmer and cook until sauce thickens. Stir in the whipping cream and season with salt and pepper. Divide the sole among 4 plates. Top with sauce and serve.

Serving Suggestions

Steamed green beans and carrots, and mashed potatoes or steamed new potatoes or rice would go nicely with the fish. For more exotic rice dish, try the recipe for Saffron Rice found in our recipe collection.

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