Filet of Sole with White Wine and Walnuts

Filet of Sole with White Wine and Walnuts


  • 4 oz. sole
  • Cayenne pepper
  • 1 packet Chicken Bouillon Soup Mix
  • 6 oz. water
  • 2 Tbsp. white wine
  • 1 tsp. chopped walnuts
  • 1 tsp. chopped parsley


Preheat oven to 325°. Spray a baking dish with nonstick cooking spray. Put fish in a single layer in baking dish. Sprinkle sparingly with cayenne pepper. Prepare chicken bouillon mix with water. Add chicken bouillon mixture and wine to baking dish. Bake for 15 minutes, just until fish is opaque in the thickest part. Remove from the oven and pour liquid into a small saucepan. Cover fish and keep warm while making the sauce. Boil liquid over moderately high heat, until only about ⅓ remains. Stir in walnuts and parsley; pour over fish. Serve.


Nutritional Facts

Calories 265 — Protein 38g — Carbohydrate 4g — Fat 0g — Fiber 0g