Germany Seezunge (Pan-Fried Sole)
Seezunge, or sole, is a refined and delicate fish dish that is highly prized in German cuisine, particularly in coastal regions. This dish typically features fresh sole fillets, known for their mild flavor and tender, flaky texture. The fish is often prepared by lightly dredging the fillets in flour and pan-frying them in butter until golden-brown, a method that enhances their natural taste. Sometimes, a squeeze of lemon juice or a sprinkling of fresh herbs such as parsley is added to elevate the flavors. Seezunge is commonly served with simple accompaniments including boiled potatoes, seasonal vegetables, or a light sauce such as hollandaise. It is a favorite at both home-cooked meals and fine dining establishments, reflecting Germany's appreciation for high-quality, fresh seafood prepared in a way that allows the ingredients to shine.
Recipe Servings: 4
Ingredients
- 1 lb (454 g) small new potatoes
- 2 lemons, zest and juice only
- 8½ Tbsp (120 g) butter, softened
- 3 Tbsp (45 g) all-purpose flour, divided
- Salt, to taste
- Ground white pepper, to taste
- 4 sole fillets
- 5 Tbsp (75 ml) olive oil, divided
- 2 Tbsp (18 g) capers
- 4 lettuce hearts, halved
- 2 cloves garlic, minced
- ⅔ cup (150 ml) white wine, divided
Directions
- Place potatoes in a saucepan, add salted water to cover, and boil until al dente.
- Finely grate lemon peels and squeeze juice into a small bowl.
- Place lemon zest, 1 tablespoon (15 ml) lemon juice, and butter in a bowl, mixing until smooth.
- Stir in ½ tablespoon (7.5 g) flour to create the lemon butter and set it aside.
- Preheat oven to 158°F (70°C).
- Whisk together remaining 2½ tablespoons (37.5 g) flour, salt, and white pepper.
- Dredge sole fillets in the flour mixture until coated.
- Pour 2 tablespoons (30 ml) olive oil into a large skillet set over medium heat.
- Add sole fillets to the hot oil, working in batches if necessary to avoid overcrowding, and fry on each side for about 4–5 minutes until golden-brown.
- Transfer fried sole fillets to a paper towel-lined plate to drain and keep them warm in the oven until serving.
- Pour remaining 3 tablespoons (45 ml) olive oil into a separate skillet set over medium heat.
- Add capers to the hot oil and fry for about 5 minutes.
- Transfer fried capers to a paper towel-lined plate to drain.
- Add lettuce hearts to the hot oil, sprinkle them with garlic, salt, and white pepper, and fry for 5–7 minutes until golden-brown.
- Set skillet used to cook the fish over medium heat, pour in the remaining white wine, and deglaze the pan.
- Stir in lemon butter and white pepper, simmering until a creamy sauce forms.
- Strain sauce through a fine sieve, taste it, and adjust seasoning if necessary.
- Distribute sole, potatoes, and lettuce hearts among four serving plates.
- Drizzle each serving of sole with lemon butter and sprinkle each with fried capers.
- Serve seezunge hot.
Copyright © 1993—2025 World Trade Press. All rights reserved.