How to make
Wash and dry the quail meat. Do not remove the skin.
Mix all of the spices with 4 tbsp. of olive oil and a little of the wine and coat the meat with this mixture. Leave it to marinate for 1 day.
Take the tender fillets out of the fridge 5-10 minutes before you start cooking them.
Heat the remaining olive oil over high heat and seal each piece of meat in it, until it aquires a golden color on both sides. You may get splattered, so put a lid on the pan and carefully remove it when you need to turn or check the fillets. About 1-2 minutes on each side would be quite enough for them.
Squeeze the juice from the lemon and pour it over the meat. Cook for 3 minutes and pour the remaining wine and as much salt as you like. After another 4-5 minutes or when sauce is almost reduced, remove it from the heat.
Serve the delicious lemon quail fillets warm with your choice of garnish and more lemon slices.
Enjoy your meal!
