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🍽️ Baked Sole with Herb Cream Sauce

624 kcal · 30 min · 4 servings

Ingredients

• 30 g parsley
• 10 g lemon balm
• 2 garlic cloves
• 400 ml whipping cream (30% fat content)
• 2 tbsp capers (preserved in oil)
• salt
• pepper (from the mill)
• 1 pinch freshly ground nutmeg
• 8 sole fillets (approx. 600 g)
• 1 tbsp olive oil (for the dish)
• 4 tbsp grated parmesan

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with top and bottom heat.
2. 2. Wash the parsley and lemon balm under running water.
3. 3. Pluck the leaves from the stems and chop them finely.
4. 4. Peel the garlic and press it through a garlic press.
5. 5. Stir the cream, chopped herbs, garlic, and capers together in a bowl.
6. 6. Season the mixture with salt, pepper, and a pinch of ground nutmeg.
7. 7. Rinse the sole fillets and pat them dry with kitchen paper.
8. 8. Brush a baking dish with some olive oil.
9. 9. Place the fillets, folded in half, into the prepared dish.
10. 10. Pour the herb cream mixture evenly over the fish.
11. 11. Sprinkle grated Parmesan cheese over the dish.
12. 12. Place the dish on the middle or upper rack in the preheated oven.
13. 13. Bake the sole for 15 to 20 minutes until the top is golden brown.

Nutrition per serving

• kcal: 624
• Protein: 59 g · Fett/Fat: 41 g · Carbs: 5 g