Baked sole fish with lemons

Sole mornay: A rich, restaurant-style seafood meal for the family: Image by Adobe Stock images

Sole mornay: A rich, restaurant-style seafood meal for the family

During winter, there’s no reason to go outside. Our sole mornay is a restaurant-quality dish that will surprise your friends and family.

Baked sole fish with lemons

Sole mornay: A rich, restaurant-style seafood meal for the family: Image by Adobe Stock images

When you go to a restaurant, you want to be surprised with a high-quality dish and sole is often a fish used. It’s easy to make look great on a plate and is very flavoursome. You can now make a restaurant quality seafood dish with our sole mornay recipe. Mornay refers to the cheesy twist on a bechamel or white sauce. Not only is it a great eating fish, but the addition of cheese sauce turns it into something even more decadent.

Sole mornay suggestions

This mornay sauce is great with cheddar but if you want to go French and use more sharp cheese, use Gruyère or Emmental cheese. White cheddar or even parmesan cheese will also make a big impact with the dish. Serve with some roasted vegetables or stir-fried peppers to the whole family. The breadcrumbs add some great texture to the dish. Also, sole is easy to eat with no small bones, making it great for everybody to enjoy. Remember that fish loves a squeeze of lemon too.

During winter, there’s no reason to go outside. Our sole mornay is a restaurant-quality dish that will surprise your friends and family.

Sole mornay recipe

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Recipe by Gary Dunn Course: MainCuisine: FrenchDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

10

minutes
Baking Time

30

minutes
Total time

50

minutes

Ingredients

  • 2 large soles or 4 small ones

  • dry white wine

  • fine breadcrumbs

  • salt and pepper

  • lemon wedges

  • Mornay sauce
  • 1 tbsp butter

  • 250 ml milk

  • 1 tbsp flour

  • 1 cup grated cheese

  • garlic salt

  • 1 egg, beaten

Method

  • For the fish
  • Place well seasoned soles in a large baking dish.
  • Pour the white wine over the fish, enough to cover the fish.
  • Dot with butter. Sprinkle with breadcrumbs.
  • Bake in a 180°C oven for 25 minutes.
  • Mornay sauce
  • Melt the butter and flour until flour smell goes away and add garlic salt.
  • Slowly add the milk and keep whisking as if making bechamel (white sauce) until it thickens.
  • Remove from heat and add egg and cheese.
  • Pour the mixture over the fish which has been removed from the wine.
  • Brown the fish in the oven for about 10 minutes.

Notes

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Do you want to make more family friendly meals? Have a look at our excellent recipe suggestions for you to try. There are many more old-school recipes like this one. They are published in the Potchefstroom Boys High School Tried and Tested Recipes of Parents and Friends.

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