Looking for an elegant fish dinner that's quick enough for a busy weeknight? This Easy Sole with a Light Creamy Shrimp Sauce is one of those recipes that tastes far more indulgent than it is. Delicate petrale sole is topped with tender baby shrimp in a silky sauce made with shallots, capers, a splash of dry vermouth, and just enough cream to make it velvety without feeling heavy. Ready in about 15 minutes, it's easy enough for a family dinner but elegant enough to serve when company comes calling.
Why You'll Love This Sole with a Light Creamy Shrimp Sauce
- Ready in about 15 minutes.
- Light enough to let the delicate sole shine while still rich and satisfying.
- Made with easy-to-find ingredients.
- Elegant enough for entertaining but simple enough for a weeknight meal.
- A wonderful way to use those handy little salad shrimp.
My Inspiration
Cream sauce over fish has always been comfort food to me. When I was growing up, my mother made a simple cream sauce with tuna and capers over rice whenever my parents went out for the evening. I loved it.
Brian, however, isn't a fan of "creamed tuna," but he does love petrale sole and those little salad shrimp that somehow always find their way into our refrigerator. So one evening I combined those childhood flavors with one of his favorite fish. The result is a light, elegant sauce that's become one of our favorite easy dinners.
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Sole with a Light Creamy Shrimp Sauce
Ingredients
- 4 5 - 6 ounce Petrale Sole filets, or other thin white fish
- Salt and freshly ground pepper
- ¼ cup about all-purpose flour
- 1 tablespoon extra virgin olive oil plus 1 teaspoon unsalted butter
- For the Light Creamy Shrimp Sauce
- ¼ cup finely minced shallot
- 1 tablespoon butter
- ¾ cup 2% low-fat milk
- ¼ cup heavy cream
- ¼ cup chicken broth
- ¼ cup dry white vermouth or dry white wine, or dry sherry
- 2 - 3 tablespoons capers rinsed
- 1 tablespoon minced fresh tarragon if available
- 2 teaspoons cornstarch mixed with 3 tablespoons water or broth
- ¼ pound pre-cooked baby bay also known as salad shrimp
- Salt and freshly ground white works best here pepper
- Minced fresh parsley for serving if desired
Instructions
- Season the fish on both sides with salt and freshly ground pepper. Lightly dust with flour. Heat the oil and butter together in a skillet big enough to hold the fish, over medium-high heat; add the filets and cook, carefully turning once, until cooked through, about 2 - 3 minutes. Keep warm.
- Meanwhile, melt the butter over medium heat in a saucepan and add the shallot and sauté 2 - 3 minutes or until soft. Add the milk, cream, broth, and wine, bring to a simmer, then add the capers. While simmering, slowly add the mix of cornstarch and water (also called a "slurry") and stir until it comes to the sauce consistency you prefer - from thin to thick - then gently stir in the shrimp. Cook for 1 - 2 minutes, or until the shrimp are hot. Taste and adjust for seasoning.
- Place a serving of fish on a heated plate, spoon the sauce over and sprinkle with parsley, if desired.
Nutrition
Ingredients and Why They Matter
For the Fish
Petrale Sole - Petrale sole is my first choice because of its delicate texture, mild flavor, and quick cooking time. If you can't find petrale sole, other thin white fish such as Dover sole, flounder, tilapia, snapper, or thin fillets of cod all work well. Whichever fish you choose, check carefully for pin bones before cooking.
Salt and Freshly Ground Black Pepper - Simple seasoning allows the delicate flavor of the fish and the creamy shrimp sauce to shine.
All-Purpose Flour - A light dusting of flour helps the fish develop a beautiful golden crust while giving the sauce something to cling to. For a gluten-free version, substitute your favorite gluten-free all-purpose flour blend.
Extra Virgin Olive Oil and Butter - Using a combination of olive oil and butter gives you the flavor of butter while the oil helps prevent it from burning during cooking.
For the Light Creamy Shrimp Sauce
Shallot - Shallots provide a delicate sweetness that complements seafood beautifully. If you don't have one, substitute an equal amount of finely minced yellow onion or red onion.
Butter - Adds richness and helps soften the shallots without browning them.
2% Milk - Most of the sauce's creamy texture comes from low-fat milk, keeping it rich without becoming heavy. Whole milk may also be used.
Heavy Cream - Just a small amount creates a silky, velvety texture. You can omit it and use additional milk instead. If you do, increase the cornstarch by about ½ teaspoon to maintain the sauce's consistency.
Chicken Broth - Adds savory depth without overpowering the delicate fish. Homemade is wonderful, but a good-quality low-sodium broth works just as well. Seafood stock can also be substituted.
Dry Vermouth - One of my favorite cooking ingredients because it keeps well in the refrigerator and provides consistent flavor every time. Dry white wine or dry sherry make excellent substitutes. If you prefer to cook without alcohol, replace it with additional chicken broth and a teaspoon of fresh lemon juice.
Capers - These little flower buds add bright, briny pops of flavor that balance the creamy sauce. I prefer non-pareil capers because they're smaller and more delicate. Rinse them before using if you'd like a milder flavor.
Fresh Tarragon - Tarragon adds a subtle hint of anise that pairs beautifully with seafood. Fresh dill, chives, parsley, or a small pinch of dried tarragon may be substituted.
Cornstarch Slurry - A simple mixture of cornstarch and water thickens the sauce quickly while keeping it smooth. Stir the slurry just before adding it, as the cornstarch settles rapidly.
Baby Bay Shrimp (Salad Shrimp) - These small, fully cooked shrimp are perfect for this sauce and are usually sold frozen near the seafood counter. Thaw before using. If unavailable, chop larger cooked shrimp into bite-sized pieces.
Fresh Parsley - A sprinkle of chopped parsley adds freshness and a pop of color just before serving. Chives also make a nice garnish.
FAQs
Absolutely. Frozen sole is often frozen shortly after it's caught, making it an excellent choice. Thaw it overnight in the refrigerator or under cold running water, then pat it thoroughly dry before dredging it in flour. Removing excess moisture helps the fish brown beautifully instead of steaming.
Any mild, thin white fish works well in this recipe. Dover sole, flounder, tilapia, snapper, and thin cod fillets are all good choices. Just adjust the cooking time if your fillets are thicker, cooking until the fish flakes easily with a fork.
Yes. The sauce can be prepared up to a day in advance. Store it covered in the refrigerator, then gently reheat it over low heat, stirring occasionally. Add the shrimp during the last minute or two of heating so they stay tender and don't become rubbery. Cook the fish just before serving for the best texture.
Yes. While dry vermouth or white wine adds a subtle depth of flavor, you can replace it with an equal amount of chicken broth. A teaspoon or two of fresh lemon juice added at the end brightens the sauce and provides some of the acidity the wine would have contributed.
Certainly. Replace the heavy cream with additional 2% or whole milk and increase the cornstarch by about ½ teaspoon. The sauce won't be quite as velvety, but it will still be creamy and delicious.
Of course. Medium or large cooked shrimp work beautifully. Simply cut them into bite-sized pieces before adding them to the sauce so you get shrimp in every bite.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently over low heat or in the microwave at 50% power until just warmed through. Avoid overheating, as both the delicate sole and the shrimp can become tough if cooked a second time for too long.
What to Drink
Wine Pairing
The silky cream sauce, delicate sole, sweet shrimp, and briny capers call for wines with bright acidity and enough body to stand up to the sauce without overwhelming the fish.
Lightly Oaked Chardonnay is my first choice. The subtle oak and creamy texture mirror the sauce while its acidity keeps each bite tasting fresh.
Viognier is another excellent option. Its floral aromas and stone fruit flavors complement the sweetness of the shrimp while its fuller body matches the velvety sauce beautifully.
Pinot Gris (Pinot Grigio) offers a lighter, crisper pairing. Choose one with good acidity and a bit of richness, particularly from Oregon or Alsace, to balance the cream sauce.
Dry Chenin Blanc is an often-overlooked pairing. Its lively acidity, citrus notes, and hint of honey complement both the delicate fish and the salty pop of the capers.
Non-Alcoholic Pairing
A sparkling lemon-herb spritzer is a refreshing choice. Combine chilled sparkling water with a squeeze of fresh lemon, a splash of white grape juice, and a sprig of fresh tarragon or parsley. The bright citrus and gentle bubbles cleanse the palate between bites without competing with the delicate flavors of the dish.
Key pairing factors: delicate white fish • light creamy sauce • sweet shrimp • briny capers • fresh herbs • bright acidity.
JC says
The 2% milk with heavy cream added doesn't make any sense
Linda Baker says
Hi JC...well it does if you read why I like to use a bit of cream for mouthfeel, but as I say in the intro pages, you can use all 2% milk if desired just add. more cornstarch. Cheers ~ Lindy
Drew says
Fabulous and easy recipe. We really enjoyed it!!
Linda Baker says
Fabulous and Easy, two words I LOVE to hear! Thanks for taking the time to comment. Cheers ~ Lindy
Ann says
This sauce was lovely, can you freeze this..
Linda Baker says
Hi Ann, I've never done so, but I can't see why not...just thaw slowly in the refrigerator and then gently reheat. I wouldn't boil it. Let me know if it works...Cheers ~ Lindy
Ann says
Thank you, will let you know..
Carolyn says
Love the ingredient list and cooking instructions. A big chore to read through all the stuff before.
LindySez says
Hi Carolyn, We call that the ability to scroll! You don't have to read "all that stuff before" it's there for me as much as a memory, I do need to keep this free recipe site interesting for me, as well as a hopefully delicious recipe for you. So feel free to scroll away. I won't be offended. But I do hope you enjoyed the recipe. Cheers ~ Lindy
Gemma says
Delicious! Husband asked for a repeat performance,a great compliment.
LindySez says
Always good to hear it was a hit...one of my hubs favs too! Cheers ~>Lindy
Swayan says
This looks lovely! And sole is such a good fish to have..
Molly Kumar says
What a beautiful looking preperation and has two of my fav ingredients - Sole fish & shrimp. I could eat 2 of those right away - Yummm
LindySez says
And being that it's low-fat, you almost could eat 2 LOL...thanks for stopping by. Cheers!
Gwen @simplyhealthyfamily says
I adore this seafood dish! Sounds wonderful, thanks for the wine recommendTions
CVK says
Super clear instructions for one tasty looking sauce! Thanks for sharing this!! - LEVAN
LindySez says
Thanks for stopping by. The sauce is so easy and tasty.