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 add the chopped black olives and half of the chopped parsley to the zucchini. We mix everything well.
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.
Drain the chunks of sole before pouring them into the pan where the courgettes are.
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.
Useful tips for preparing sole fillets with olives
As a side dish we recommend a mashed potatoes or a fresh lettuce salad.