Lemon sole fillets with lemon and caper sauce

Lemon sole fillets with lemon and caper sauce

Total: 45 Min. | Active: 45 Min.
Nutritional value / person: 537 kcal
, Fat: 23 g
, Carbohydrate: 55 g
, Protein: 26 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Lemon sole

4 lemon sole fillets (approx. 450 g)
½ tsp salt
a little pepper
clarified butter


60 g butter
3 tbsp capers, drained, rinsed
2 organic lemons, a little grated zest, the whole juice
2 dl vegetable bouillon
2 tbsp butter, soft
1 ½ tbsp white flour
2 pinches sugar
salt and pepper to taste

Radish rice

250 g wild rice mix
salted water, boiling
1 tbsp olive oil
3 garlic cloves, sliced
2 bunches radishes, sliced
1 bunch flat-leaf parsley, finely chopped
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How it's done

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Lemon sole

Preheat the oven to 60°C, warm the plates. Season the fish fillets. Heat the clarified butter in a non-stick frying pan. Fry the fish fillets in batches for approx. 1 min. on each side, remove from the pan, keep warm in the oven.


Heat the butter and capers in the same pan until the butter foams and smells nutty. Add the lemon zest, lemon juice and stock, bring to the boil, reduce the heat. Mix the butter and flour, add with the sugar while stirring, simmer for approx. 5 mins., season.

Radish rice

Cook the rice in boiling salted water until just soft, drain. Heat the oil in the same pan. Sauté the garlic for approx. 5 mins. until it turns light brown. Add the radish and cook briefly. Add the rice and parsley, cook for approx. 5 mins. while stirring. Plate up the lemon sole fillets with the sauce and the radish rice.

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