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Sole Fillets with Lemon Cream Sauce


  • 4pcs Sole Fillets

  • Taste Salt and Pepper

  • 2TBS Olive Oil

  • 1pkg Tomato Medley sliced in half

  • 1pkg Kalamatta Olives sliced in half

  • 1TBS Capers drained

  • 3-4oz White Wine

  • Aluminum Foil


Take the aluminum foil (use non stick foil or rub a little oil on the foil sheets)and make large sheets or trays and roll up the edges.

Preheat grill

Place the sole on the foil sheets and season with salt and pepper, drizzle with olive oil. Sprinkle the tomatoes, olives, capers and white wine over the filets.

Place the sheets on the grill and cook each fillets for about 10 minutes or until opaque and fish can easily flake.

Carefully remove foil sheets and fish from grill and carefully remove fish from foil.

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