Baked Fillets of Sole or Scrod with Sherry


by: Naomi

One of the delights of this dish is that there is no last-minute conversion of the braising liquid into a sauce. You just spoon the braising juices over the fish. Makes 4 main-course servings.


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serves: 4

8 6- to 8-ounce sole (scrod, or other mild white fillets)



1/2 cup dry sherry

4 tablespoons butter (cut into small pieces)

Nutrition Facts
Baked Fillets of Sole or Scrod with Sherry

Servings Per Recipe: 4

Amount per Serving

Calories: 108

  • Total Fat: 11.6 g
  •     Saturated Fat: 7.3 g
  •     Trans Fat: 0.5 g
  • Cholesterol: 30.7 mg
  • Sodium: 102.7 mg
  • Total Carbs: 0 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0 g
  • Protein: 0.1 g

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1.  Preheat the oven to 400°F. Season the fish on both sides with salt and pepper. Arrange the fillets in a buttered baking dish just large enough to hold them in a single layer.

2.  Pour in the sherry and dot with the butter. Cover loosely with aluminum foil and bake for about 15 minutes, depending on thickness, or until the fish is just cooked through - you can check the fish by cutting into the center of a fillet. Using a long offset spatula, carefully transfer the fillets to warmed plates. Spoon the braising liquid over the fish.

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