Sole Baked with Parmesan Cheese

Sole Baked with Parmesan Cheese

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Servings: 4
Calories: 778


  • 4 Dover or lemon sole skinned
  • Freshly ground black pepper
  • 1 oz butter
  • 3 tablespoons dry white wine
  • Juice of 1/2 lemon
  • 3 oz Parmesan cheese finely grated
  • 4 braised celery hearts to serve


  • Pre heat the oven to gas mark 5, 375°F (190°C).
  • Wash the fish and pat it dry with kitchen paper. Season each side of the fish with pepper and lay them in a lightly buttered shallow baking dish.
  • Pour the wine and the lemon juice around (not over) the fish, and cover each one with finely grated Parmesan cheese.
  • Bake in the oven for about 15 minutes or until the fish is cooked.
  • Towards the end of the cooking time, reheat the braised celery.
  • When the fish are baked, flash the dish under a pre heated grill to colour the melted Parmesan cheese.
  • Now arrange the braised celery in the dish with the sole and take straight to the table and serve with the juices.
Calories: 778 kcal
Carbohydrates: 2 g
Protein: 120 g
Fat: 29g
Saturated Fat: 11 g
Trans Fat: 1 g
Cholesterol: 435 mg
Sodium: 3059 mg
Potassium: 1498 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 661 IU
Vitamin C: 7 mg
Calcium: 449 mg
Iron: 2 mg
Ingredients Fish & Seafood, Sole
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