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Fillet of lemon sole with cherry tomatoes
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 294
  • Fat about 11g
  • Carbohydrates about 25g
  • Protein about 20g
This is needed
This is needed for 4 people
Herbed potatoes
  • salted water, boiling
  • 600 g baby potatoes
  • 2 tbsp olive oil
  • 4 sprigs dill, finely chopped
  • 4 sprigs flat-leaf parsley, finely chopped
  • 4 sprigs basil, finely chopped
  • salt and pepper to taste
  • olive oil, for frying
  • 6 lemon sole fillets (approx. 400 g)
  • 0.75 tsp salt
  • a little pepper
Cherry tomato sauce
  • 80 g silverskin onions, drained
  • 1 tbsp olive oil
  • 2 cm ginger, finely chopped
  • 600 g cherry tomatoes, halved if necessary
  • 0.5 tsp salt
  • 2 sprigs basil, roughly torn
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And that's how it's done
And that's how it's done
Herbed potatoes
Cook the potatoes (uncovered) in boiling salted water over a medium heat for approx. 20 mins. until soft. Drain the potatoes, return to the pan, mix in the oil and herbs, season, keep warm.
Heat a dash of oil in a non-stick frying pan. Season the fish fillets, fry in batches for approx. 2 mins. on each side, keep warm.
Cherry tomato sauce
Cut the onions in half. Heat the oil in the same pan. Stir fry the onions and ginger for approx. 2 mins. Add the cherry tomatoes, season with salt, cover and cook for approx. 4 mins., add the basil. Drizzle the sauce over the fish, serve with the herbed potatoes.