Lemon Sole Fillets with Caper and Olive Sauce

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 222 Kcal


  • tbsp. olive oil to fry
  • 1 shallot, cut into thin strips
  • 0.5 Organic lemon, a little grated zest and 1/2 tbsp of juice, cut thinly peeled zest into thin strips
  • 1 clove of garlic, pressed
  • 1.5 dl Marsala wine
  • 1 dl fish bouillon
  • 20 g butter, kalt, in Stücken
  • 50 g caper berries, rinsed with cold water, drained
  • 50 g pitted black olives
  • salt and pepper to taste
  • 0.5 tsp. salt
  • 400 g genuine lemon sole fillets


  • Heat the oil in a pan. Sauté the shallot and garlic. Add and briefly sauté the lemon zest. Pour in the Marsala and stock, bring to the boil. Reduce the liquid to half the amount. Remove the pan from the heat. Add the butter in batches, stirring. Briefly return the pan to the hob a few times to barely warm the sauce - it must not boil. Stir until the sauce is creamy. Add the capers and olives and heat gently, season.
  • Heat the oil in a non-stick frying pan. Fry the fish fillets in batches for approx. 1 1/2 mins. on each side, season with salt. Arrange the fish fillets on plates and top with the caper & olive sauce.

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