Marguery Sole Fillets Recipe

Ingredients:

• 4 sole fillets, skinned and deboned
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup milk
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 1/4 cup chopped fresh parsley

Directions:

1. Preheat the oven to 375°F (190°C).
2. Place the sole fillets in a shallow baking dish.
3. In a saucepan, melt the butter over low heat. Add the flour, stirring until smooth.
4. Add the milk, parmesan cheese, salt, and black pepper. Cook over medium heat, stirring constantly, until the mixture is smooth and thick.
5. Remove the saucepan from the heat and stir in the lemon juice and parsley.
6. Spoon the sauce over the sole fillets.
7. Bake in the preheated oven for 20 to 25 minutes or until the fish is cooked through and the sauce is golden brown.
8. Serve hot, garnished with fresh parsley.

Verdict:

Marguery Sole Fillets is a delicious and easy-to-make dish that is perfect for a special dinner. The fish is cooked until perfectly tender, and the rich and creamy sauce is bursting with flavor. The addition of parmesan cheese and lemon juice gives it a tangy twist, while the parsley adds a refreshing touch. It is a versatile dish that can be served with your favorite side dishes, such as roasted vegetables or garlic mashed potatoes.

Serving Suggestions:

Marguery Sole Fillets is a classic French recipe that pairs well with a variety of side dishes. For a complete meal, serve it with a green salad or steamed vegetables. You can also serve it with rice pilaf or roasted potatoes. To complement the dish, consider serving a dry white wine such as Sauvignon Blanc or Pinot Grigio.