Let’s start this tasty, but light second dish of sole fillets with olives by slicing the courgettes into thin slices. Then take a pan and add a tablespoon of extra virgin olive oil and garlic, add the zucchini to stew for 2-3 minutes; season with salt and pepper.<\/p>\n
Remove the pan from the heat and add the chopped black olives and half of the chopped parsley to the zucchini. We mix everything well.<\/p>\n
Take the sole fillets, cut them into pieces preferably of the same size and gently pass them in the flour previously mixed with the saffron. In a pan, quickly fry our chunks of sole with the remaining extra virgin olive oil. After a few minutes we blend with the wine.<\/p>\n
Drain the chunks of sole before pouring them into the pan where the courgettes are.<\/p>\n
Then add the lemon cubes and mix well to get the flavor; season with salt and remove the garlic. We add the remaining parsley to our plate of sole fillets with olives and serve hot.<\/p>\n
As a side dish we recommend a mashed potatoes or a fresh lettuce salad.<\/p>\n","protected":false},"excerpt":{"rendered":"
Let’s start this tasty, but light second dish of sole fillets with olives by slicing the courgettes into thin slices. Then take a pan and add a tablespoon of extra virgin olive oil and garlic, add the zucchini to stew for 2-3 minutes; season with salt and pepper. Remove the pan from the heat and […]<\/p>\n","protected":false},"author":2,"featured_media":672,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-671","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-courses"],"yoast_head":"\n