Sole Fillets with a Lemon-Marjoram Cream Sauce

6 Reviews
100% would make this recipe again

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Preparation : 10 min Cooking : 10 min
330 calories/serving


1 tbsp marjoram, fresh, chopped 7 g
1 shallots, finely chopped 40 g
2 sole fillets 300 g
2 tbsp white flour (all purpose) 16 g
2 tbsp butter, unsalted 28 g
1/4 cup white wine 65 mL
3 tbsp whipping cream 35% 45 mL
1/2 tbsp apple cider vinegar 8 mL
2 tsp lemon juice, freshly squeezed 1/4 lemon
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]

Before you start

Keep the serving plates in the oven at the lowest setting so they are warm when you serve.


  1. Finely chop the shallots and marjoram. Set aside. Rinse the fillets and pat them dry. Season with salt and pepper, then coat them with flour.
  2. Melt ½ to 1 tablespoon of butter in a pan over high heat. Add the fillets and cook 2 min on one side, turn them, then cook an additional 1-2 min. Take the pan off the heat and keep it warm in the oven.
  3. Pour the wine, cream, and vinegar in a saucepan. Add the shallots and marjoram, then bring to a boil. Continue to cook over high heat a few minutes, until the mixture is reduced by about a half, stirring occasionally. Strain the sauce into a small saucepan, pressing firmly on the solids to release as much liquid as possible.
  4. Set the small saucepan over very low heat and whisk in the remaining butter 1 piece at a time. Whisk in the lemon juice, then add salt and pepper to taste.
  5. Transfer the sole fillets to the warmed serving plates. Spoon the sauce over the fish and serve.

Nutrition Facts Table

per 1 serving (190 g)


% Daily Value




18 g

28 %

Saturated 10.4 g
+ Trans 0.4 g

54 %


130 mg


140 mg

6 %


12 g

4 %


2 g

8 %


0 g

Net Carbs

10 g


31 g

Vitamin A

22 %

Vitamin C

10 %


11 %


28 %


This recipe is :
Free  :
Excellent source of  :
Iron, Magnesium, Niacin, Phosphorus, Potassium, Selenium, Vitamin B12, Vitamin D, Vitamin K
Good source of  :
Folacin, Manganese, Vitamin A, Vitamin B6
Source of  :
Calcium, Copper, Fibre, Omega-3, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin E, Zinc


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches ½
Fruits 0
Vegetables ½
Meat and Alternatives 3 ½
Fats 3

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6 Reviews (5 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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december 05, 2022 | I would make this recipe again

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