Sole bonne femme

(6 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Sole in mushroom sauce
Sole in mushroom sauce
  • Serves: 2

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Mid-price

Woman's Weekly recipe The term bonne femme means food cooked in a simple way - and it couldn't be more true than with this easyfish dish. A creamy sauce of mushrooms, white wine and stock is the only accompaniment you need for your fish - and maybe a nice bit of crusty bread!


  • 45g butter
  • 200g chestnut mushrooms, sliced
  • 2 shallots, peeled and finely chopped
  • 1-2 lemon or Dover sole, filleted and skinned
  • Salt and ground white pepper
  • 450ml fish stock
  • 4 tbsp white wine
  • 2 level tbsp plain flour
  • 2 level tbsp crème fraiche
You will also need:
  • Ovenproof dish, buttered

If you have any fresh herbs, try adding a tablespoon freshly chopped dill or parsley to the sauce just before cooking.


  1. Set the oven to 180°C/350°F/Gas Mark 4.
  2. Melt 15g butter in a frying pan and add the mushrooms and 2 tbsp water. Cover the pan and cook them over a medium heat for about 5 mins, or until they’re just tender, then remove the pan from the heat.
  3. Scatter the shallots over the base of the ovenproof dish. Fold the sole fillets in half, with the skinned-side inwards and arrange them on top of the shallots. Season the fish with salt and pepper.
  4. Pour enough stock over the fish fillets to come about halfway up the fish, but don’t cover them completely. Cover the dish with a piece of buttered baking parchment. Bake the fish in the centre of the oven for about 15 mins, or until it just flakes when tested with a fork.
  5. Remove the dish from the oven and lift the fish out on to kitchen paper to drain, reserving the cooking liquid. Keep the fish fillets warm while you make the sauce.
  6. To make the sauce: Add the reserved cooking liquid to any remaining stock and add the wine, then boil the mixture rapidly to reduce it to about 300ml.
  7. Melt the remaining butter in a pan, then stir in the flour and cook over a low heat for about a minute. Remove the pan from the heat and strain the reduced fish stock into the pan, then bring it to the boil, whisking continually to give a smooth sauce, then add the crème fraiche. Reduce the heat and simmer for 2-3 mins, then add the mushrooms to the pan and heat through. Season the sauce to taste and spoon over the fish.

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 447(kcal)
  • Fat 28.0g
  • Saturates 16.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 3
(6 ratings)

Your comments

comments powered by Disqus

FREE Newsletter