Baked Fillets with Lemon Sauce

Baked Fillets with Lemon Sauce

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Servings: 4
Calories: 263


  • 1 1/2 lb sole or plaice fillets skinned
  • salt and freshly ground pepper
  • 1 1/2 oz butter
  • 1 tbsp plain flour
  • 1/4 pint chicken stock
  • 1 tbsp lemon juice
  • 1 egg yolk
  • 1 tsp water
  • 4 stuffed olives sliced, to garnish


  • Grease a large ovenproof dish and arrange the fillets in it. Sprinkle them with salt and pepper and dot with 25 g (1 oz) butter.
  • Bake the fish at 180°C (350°F) mark 4 for 10 minutes or until tender. Spoon off any cooking liquid and discard it.
  • Make the sauce. Melt the remaining butter in a small saucepan and stir in the flour. Cook gently for 2-3 minutes. Gradually add the chicken stock and lemon juice and cook until the sauce thickens slightly, stirring all the time.
  • Beat the egg yolk with the water and add a little of the hot sauce, stirring rapidly. Pour the mixture slowly back into the sauce and cook without boiling until it has thickened, stirring all the time. Adjust the seasoning to taste.
  • Pour the sauce over the baked fish and garnish with the sliced olives.
Calories: 263 kcal
Carbohydrates: 3 g
Protein: 32 g
Fat: 14g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 195 mg
Sodium: 319 mg
Potassium: 594 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 347 IU
Vitamin C: 2 mg
Calcium: 61 mg
Iron: 1 mg
Ingredients Fish & Seafood, Sole
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