oven-poached sole in lemon + white wine

cod over asparagusA little over a month post-wedding and I’m finally feeling like I’m back in the groove — at work, making plans with family and friends, and cooking dinner at home. There was a while pre-wedding where it felt like we were ordering in or eating out much more than usual. It felt necessary… and it was fun and easy in a lot of ways, for sure… but I’m happy to be back in the kitchen making fish and vegetables on the regular for my husband. (Gotta keep off those L-Bs we lost for the big day!)


This oven-poached sole recipe is light but flavorful, sweet but with a little kick. (Tip: add more lemon for more sweet, more chili flakes for more kick.) While I made it with cod this time, I prefer it with sole or flounder because they’re a bit lighter. I’m sure you can even make it with tilapia or mahi mahi as well.

PS what did I do before all this Le Creuset came into my life?!

on plate, le creuset

Oven-Poached Sole with Lemon + White Wine



  • 2 fresh sole fillets
  • 2 TBSP extra virgin olive oil
  • salt and pepper
  • 1 shallot, finely chopped
  • 3/4 cup dry white wine
  • 2 TBSP minced garlic
  • juice of 1 lemon
  • red chili pepper flakes, to taste


  1. Preheat oven to 400 degrees. Drizzle olive oil to cover bottom of baking dish, then lay fish down flat and season with salt and pepper.
  2. Heat oil in small skillet and cook shallot until translucent, about 3 minutes. Add wine to pan, bring to a boil, then pour that mixture over the fish. Set skillet aside for later. Then cover the baking dish with tin foil and bake for 10-12 minutes, until fish is opaque in the center.
  3. Meantime, whisk together garlic, lemon juice, and some chili flakes in a bowl.
  4. When fish is done, transfer to a plate, then pour the leftover wine mixture from the baking dish into the skillet and turn the heat on high. It will reduce to about 1/2 cup. Stir in garlic, lemon juice mixture and allow it to keep reducing another minute or so, until thicker.
  5. Pour over plated fish and sprinkle more chili flakes if you like, then serve.

A Recipe From Jamie Stelter | www.thetvdinner.com


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