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Sole with Tarragon-Butter Sauce

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Course All Recipes, Dinner
Cuisine All, Fish
Servings 4
Calories 197 kcal


  • 4 sole filets 6oz each
  • 1/2 tsp salt divided
  • 1/4 tsp black pepper
  • cooking spray
  • 3/4 cup dry white wine
  • 3/4 cup chicken broth fat free, low sodium
  • 1/3 cup finely chopped shallots
  • 1 tbs minced garlic
  • 5 tbs butter cut into small pieces
  • 1 tbs chopped fresh tarragon
  • 1 1/2 tsp chopped fresh tarragon


  • Sprinkle fish with 1/4 teaspoon salt and pepper.
  • Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add 2 fish fillets to pan
  • cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove from pan; cover and keep warm. Repeat with remaining fish.
  • Add wine, broth, shallots, and garlic to pan; bring to a boil. Reduce heat, and simmer until reduced to about 1/2 cup (about 10 minutes).
  • Remove from heat; stir in butter, remaining 1/4 teaspoon salt, chives, and tarragon. Spoon sauce over fish; serve immediately.


Calories: 197kcalCarbohydrates: 3.4gProtein: 30gFat: 7g
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