Sole with romanesco broccoli and bacon

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 418 Kcal, 32g Protein, 25g Carbohydrates, 20g Fat


  • Quark sauce
  • 3 tbsp dill, roughly chopped
  • 250 g half-fat quark
  • 0.5 tbsp lemon juice
  • 0.5 tbsp olive oil
  • salt to taste
  • Vegetables
  • 1 tbsp olive oil
  • salted water, boiling
  • 600 g new potatoes
  • 400 g Romanesco broccoli, cut into small florets
  • 1 bunch radish, quartered
  • 0.25 tsp salt
  • a little dill, torn
  • Fish
  • 4 sole fillets (MSC) (each approx. 100 g)
  • 100 g bacon sliced
  • 1 organic lemon, a little grated zest
  • 0.5 tsp salt
  • a little pepper

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  • Quark sauce

    Combine the quark, dill, lemon juice and oil, season with salt.
  • Vegetables

    Boil the potatoes, uncovered, in boiling salted water for approx. 15 mins. until soft, drain. Heat the oil in the same pan, add the romanesco broccoli, cover and sauté for approx. 10 mins., stirring occasionally. Add the radishes and cook for a further 5 mins. season with salt. Return the potatoes to the pan and heat gently. Garnish with dill.
  • Fish

    In a non-stick frying pan, gently fry the bacon until crispy, remove. Season the fish fillets and fry for approx. 2 mins. on each side. Serve the fish with the bacon on top of the vegetables, scatter over the lemon zest and serve the quark alongside.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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