Main Dish

Baked Filet of Sole with a Wasabi Sour Cream Sauce


  • 1 Tbsp wasabi powder
  • 1 tsp water
  • 1 Tbsp peanut oil (or canola)
  • 2 Tbsp ginger, minced
  • 1 tsp garlic, minced
  • 2 Tbsp Kemps Milk
  • 1 Tbsp light soy sauce
  • 1/4 cup Kemps Sour Cream
  • 1 tsp sesame oil
  • 1 cup white wine
  • Tbsp lemon juice
  • salt and pepper, to taste
  • 16 – 3oz  filets, skinless, of sole


  1. Preheat oven to 425 F.
  2. In a small bowl using a whisk, mix wasabi powder with water. Mix well.
  3. In a preheated saucepan over medium heat add the peanut oil. When oil is hot, saut the ginger and garlic until tender.
  4. Add the milk and light soy sauce to this mixture and bring to a boil.
  5. Reduce to a simmer and stir in wasabi-water mixture and sour cream.
  6. Remove from heat and add sesame oil.
  7. Place sole in a baking pan and pour in the white wine and lemon juice. To properly poach the filets, liquid should come half way up the side of the filets.
  8. Poach in oven for 6-8 minutes until fish is just starting to flake and become firm.
  9. Remove filets from the poaching liquid and top with wasabi sour cream sauce.
  10. Season with salt and pepper, if desired.

Serves 8

Serving Suggestion: Asian noodles and stir-fried vegetables.

Per Serving: 161 Calories; 3g Fat; 27g Protein; 1g Carbohydrate; 69mg Cholesterol; 380g Calcium; 1g Saturated Fat; 118mg Sodium

The best way to enjoy a berry nice spring evening is with:

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  • Kemps Strawberry Cheesecake Frozen Yogurt Shop
  • Kemps Raspberry Chip ice cream sandwiches
  • All of the above

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