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Fish in Wine Sauce

Sole fillets for Fish in Wine Sauce

Fish in Wine Sauce with fish fillets in a decadent and creamy white wine sauce with parsley and black pepper.


2 pounds fish fillets
1 cup white wine
2 tablespoons lemon juice
12 large mushrooms, sliced
1/4 cup vegetable broth
4 egg whites
1 cup lite evaporated milk
1/8 cup butter buds
1 tablespoon parsley, chopped
Pepper to taste


Preheat oven to 350 degrees.

In large nonstick skillet over medium heat, cook fish fillets in wine and lemon juice for 10 minutes; remove fish from skillet.

For sauce: In same skillet over high heat saute mushrooms in broth and wine mixture for 5 minutes or until tender.

Remove mushrooms from broth mixture and set aside. Meanwhile, in medium bowl, beat egg whites and milk, set aside.

Remove broth mixture from heat and cool. Pour broth into egg mixture, stirring constantly. Add butter, mushroom, parsley and pepper; mix well; set aside.

Place fish in nonstick baking dish. Pour sauce over hot fish. For thicker sauce, add 1 to 2 tablespoons cornstarch mixed in broth and add to wine sauce in last minute of cooking. Bake for 15 minutes. Serve hot.

Nutrition Information

Recipe makes 6 servings.
Serving size: 1 serving
Calories: 419; Total Fat: 1g

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