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.
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 8 servings


  • 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

Nutritional Facts

1 each: 254 calories, 14g fat (9g saturated fat), 92mg cholesterol, 528mg sodium, 5g carbohydrate (2g sugars, 0 fiber), 26g protein.


  1. 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.
  2. 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.
  3. Drain pan juices from fish, 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.
Originally published as Sole Thermidor in Reminisce June/July 2009, p48

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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