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Baked Sole with Mushrooms & Peas

Baked Sole with Mushrooms & Peas

1 serving

With mild flavors and a touch of sweetness, Sole provides delicate texture and taste to our recipe for Baked Sole with Mushrooms & Peas. Browned mushrooms add earthy aromas that softly settle among a mix of chopped vegetables and ground spices while fresh peas provide girth and added sweetness.

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  • 1 tbsp olive oil
  • 4 sole fillets, rinsed and patted dry
  • 1 cup fish stock /bouillon
  • 1 pinch salt
  • 5 tbsp butter
  • 8¾ ounces button mushrooms, cleaned and sliced
  • 2 shallots, peeled and finely chopped
  • 3½ tbsp all-purpose flour
  • ¾ cup dry white wine
  • 4 ounces Castello® Aged havarti, cut into small cubes
  • 1 pinch salt
  • 1 pinch freshly ground black pepper, to taste
  • 8½ ounces fresh or frozen peas (defrosted)
  • 1 bunch chives, finely chopped



1. Preheat the oven to 320ºF. Drizzle an ovenproof baking dish with olive oil; place sole filets on top.

2. Add fish stock and sprinkle with salt. Cover. Bake for 10-15 minutes or until the fish is cooked. Remove the fish from the pan and keep warm. Reserve the stock and strain for the sauce.

3. In a large skillet, add half the butter and melt over medium heat. Add the mushrooms and saute for a few minutes; season with salt and pepper. Stir and remove the mushrooms from the skillet.

4. In the same skillet, melt the remaining butter over medium-high heat. Add the shallots and flour, whisk together and cook for 1 minute.

5. Add the reserved stock, white wine and Aged Havarti cheese; continue whisking and bring to a slow boil. When the sauce has boiled for 5 minutes, add the mushrooms and season with salt and black pepper.

6. Meanwhile, in a small saucepan, blanch the peas in boiling salted water; drain and set aside.

7. Place the fillets on a platter or individual serving plates, top with mushroom sauce and serve with fresh peas and chives.