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Sole Thermidor

 Sole Thermidor
My twin sister passed down this recipe to me several years ago. It is an impressive entree to serve, delicious and healthy.
8 ServingsPrep: 20 min. Bake: 30 min.


  • 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


  • 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 from fish, reserving 1/4 cup; stir into cheese
  • mixture. Pour over fish; sprinkle with paprika. Broil 4 in. from the

2 of 2

Sole Thermidor (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.