Sole Fillets with Parsley Sauce


Brush the fillets of sole with olive oil and season with salt and pepper. Place the fillets in a frying pan and drizzle over the white wine, cover with a lid and gently poach on a low heat for about 7 - 10 minutes until cooked through.

For the sauce, heat the olive oil in a heavy saucepan over a medium heat, gently saute the garlic for 1 minute, add the parsley and coriander and sauce for about 3 - 4 minutes, add half of the butter and season with salt and pepper. Add the lime. Keep the sauce warm and just before using stir in the remaining butter

Gently warm both sides of the deli wrap in a dry frying pan. Place it on a work surface.Brush the top of the deli wrap with the sauce and arrange the fillets across the middle of the deli wrap. Pour half of the warm sauce over the fillets and fold in the sides of the wrap. Cut the wrap in half and drizzle the remaining sauce on top. Serve immediately in a warm dish.

Preparation Time

20 Mins


1 Person


1 Mission Original Deli Wrap
2 x 70 g fillets of sole
1 teaspoon olive oil
Salt and freshly ground black pepper
1 tablespoon white wine
1 tablespoon olive oil
1 small clove garlic, finely diced
1 tablespoon finely chopped parsley leaves
1 tablespoon finely chopped coriander leaves
30 g unsalted butter
Salt and freshly ground black pepper
1/4 teaspoon fresh lime juice

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