Lemon Sole Fillets in Lime Sauce

by Stefan Kolsch

Place a sprig of dill and parsley onto each fillet, roll them up and place on a sheet of baking parchment
SERVINGS    
 
4
PREPARATION TIME
10 MINS
COOKING TIME
10 MINS

Ingredients

8 Lemon Sole Fillets
Salt, Pepper
10 sprigs Dill (2 sprigs chopped)
10 sprigs Parsley (2 sprigs chopped)
2 Limes (juice from 1 lime)
1 Onion (chopped)
10 g Butter
100 ml Fish stock

Lemon Sole Fillets in Lime Sauce

Instructions

Rinse the lemon sole fillets under cold water; pat dry with kitchen paper and season with salt and pepper. Place a sprig of dill and parsley onto each fillet, roll them up and place on a sheet of baking parchment and transfer to a steamer. Cut the lime into 8 slices and place a slice onto each fillet. Cover with a lid and steam over boiling water for 5-7 minutes. While cooking the fillets, braise the onion with the butter in a saucepan until golden and caramelised. Deglaze with lime juice and stock, bring to the boil and season with salt and pepper. Just before serving add chopped herbs and arrange with the Lemon Sole Fillets onto preheated plates.

Serve with steamed potatoes or risotto.

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