Sole Thermidor Recipe

Sole Thermidor Recipe photo by Taste of Home

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My twin sister passed down this recipe to me several years ago. It is an impressive entree to serve, delicious and healthy.

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Sole Thermidor Recipe

Prep: 20 min. Bake: 30 min.

Yield: 8 Servings

20 30 50

Ingredients

8 sole fillets (4 ounces each)
2 tablespoons butter, melted
1-1/2 teaspoons seasoned salt
1/8 teaspoon pepper
1-1/4 cups milk, divided
3 tablespoons butter
3 tablespoons all-purpose flour
1 cup (4 ounces) shredded cheddar cheese
3 tablespoons sherry or chicken broth
1 teaspoon dried tarragon
1/8 teaspoon paprika

Directions

Brush fillets with melted butter; sprinkle with seasoned salt and pepper. Starting with a short side, roll up. Place seam side down in a greased 9-in. square baking pan. Pour 1/2 cup milk over fillets. Bake, uncovered, at 350° for 25-30 minutes or until fish flakes easily with a fork.
Meanwhile, in a small saucepan, melt butter. Stir in flour until smooth; gradually add remaining milk. Bring to a boil; cook and stir for 1 minute or until thickened. Reduce heat; stir in the cheese, sherry and tarragon.
Drain pan juices, reserving 1/4 cup; stir into cheese mixture. Pour over fish; sprinkle with paprika. Broil 4 in. from the heat for 3-4 minutes or until lightly browned. Yield: 8 servings.

Nutritional Facts 1 fillet with 2-1/2 tablespoons sauce equals 254 calories, 14 g fat (9 g saturated fat), 92 mg cholesterol, 528 mg sodium, 5 g carbohydrate, trace fiber, 26 g protein.

Originally published as Sole Thermidor in Reminisce June/July 2009, p48

Tips for Buying and Storing Fish

When buying fresh fish fillets or steaks, look for firm flesh that has a moist look. Don't purchase fish that looks dried out. Whole fish should have bright clear eyes that are not sunken and a firm body that is springy to the touch. Fresh fish should have a mild smell, not a strong odor.

When buying frozen fish, look for packages that are solidly frozen, tightly sealed and free of freezer burn and odor.

Follow these guidelines for how much fish to purchase per person: about 1 pound whole, 1/2 pound pan-dressed or steaks and 1/4 to 1/3 pound fillets.

Fresh fish is highly perishable and should be prepared within a day or two after it is caught or purchased. Freshly caught fish should be pan-dressed, washed in cold water, blotted dry with paper towels, placed in an airtight container or heavy-duty plastic bag and refrigerated.

For long-term storage, wrap fish in freezer paper, heavy-duty foil or heavy-duty plastic bags and freeze no longer than 3 months for fatty or oily fish (such as salmon, whitefish, mackerel) or 6 months for lean fish (such as sole, catfish, cod, orange roughy).