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Sole Veronique         HT  MC     25mins

Serves      Hot    Fish  Fruit  Alcohol Main course 



8 Sole Fillets

2 Shallots, finely chopped

4 Button Mushrooms, sliced

1 tbsp Freshly chopped Parsley

1/2 Bay Leaf

Salt and Pepper

150ml/5fl.oz. Water

150ml/5fl.oz. Dry White Wine

100g/4oz White Seedless Grapes

25g/1oz Butter

25g/1oz Plain Flour

150ml/5fl.oz. Milk (approx)

A squeeze of Lemon Juice

3 tbsp Single Cream 




1. Preheat the oven to 180C, 350F, Gas mark 4. Place the fillets in a shallow ovenproof dish together with the shallots, mushrooms, herbs, salt, pepper, water and wine. Cover with foil and bake in the centre of the oven for about 15 minutes.


2. Meanwhile, simmer the grapes in a little water for 4 minutes. Peel and halve them and set aside.


3. At the end of the cooking time, strain the liquor from the fish into a small pan and boil rapidly to reduce a little. Keep the fish warm whilst you prepare the sauce.


4. In another pan, met the butter then add the flour and cook for 1-2 minutes, stirring. Gradually add the reduced cooking liquor made up to 300ml/10fl.oz with the milk, a little at a time, stirring constantly. Bring to the boil and cook until thickened, still stirring.


5. To serve - stir the cream, lemon juice and most of the grapes into the sauce. Place the fish on a warmed serving platter and pour the sauce over. Decorate with the remaining grapes.



More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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