Fried Sole With Radish And Watercress Salad Recipe

Name: Fried Sole With Radish And Watercress Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 spears asparagus, woody ends snapped off, cut into 6cm pieces; 4 None sole fillets (about 90g each), each cut into 3 pieces; 2-3 tbsp lemon juice; 3 tbsp herb vinegar; 1/2 tsp wholegrain mustard; 2 None shallots, peeled and finely chopped; 6 tbsp hazelnut oil; 50 g butter; 1 slice white bread, diced; 30 g plain flour; 1 tsp paprika; 250 g watercress; 75 g radishes, cut into wedges, plus 20g radish greens

Servings: persons

12 spears asparagus, woody ends snapped off, cut into 6cm pieces
4 None sole fillets (about 90g each), each cut into 3 pieces
2-3 tbsp lemon juice
3 tbsp herb vinegar
1/2 tsp wholegrain mustard
2 None shallots, peeled and finely chopped
6 tbsp hazelnut oil
50 g butter
1 slice white bread, diced
30 g plain flour
1 tsp paprika
250 g watercress
75 g radishes, cut into wedges, plus 20g radish greens

1
Cook the asparagus in boiling salted water for 3-5 mins, until just tender. Drain and allow to cool. Season the sole with salt and black pepper and drizzle with the lemon juice.
2
In a bowl, whisk the vinegar, mustard, shallots and a pinch of salt and black pepper. Gradually whisk in the oil. Melt 1 tbsp of butter in a skillet and fry the bread cubes until golden brown. Drain on paper towel.
3
Mix the flour and paprika together and coat the flounder in the mixture. Melt the remaining butter in a skillet and cook the flounder until golden brown on both sides.
4
Toss the watercress, radish wedges and greens and dressing together. Arrange the asparagus pieces around the edges of 4 plates and arrange the salad like a nest on top. Top with the flounder and sprinkle with the croutons.

396

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 12 spears asparagus, woody ends snapped off, cut into 6cm pieces, 4 None sole fillets (about 90g each), each cut into 3 pieces, 2-3 tbsp lemon juice, 3 tbsp herb vinegar, and more.

Yes, Fried Sole With Radish And Watercress Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Fried Sole With Radish And Watercress Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions