Lemon sole à la niçoise
15 July 2010
INGREDIENTS
(serves four)
4 lemon sole (medium size, around 500g each)
Plain flour
Salt and black pepper
Sunflower oil
For the niçoise sauce
4tbs capers, rinsed in water
4tbs green olives, pitted and sliced into rings
4tbs fresh parsley, chopped
2tbs fresh tarragon leaves, chopped
2tbs lemon juice
4tbs olive oil
250g cherry tomatoes, halved, semi-dried in warm oven or hot plate
Method
To make the garnish mix all the ingredients in a mixing bowl. Ask your fishmonger to skin and fillet the fish. Season fillets with salt and pepper, and dust them in flour. Pan fry fillets in a hot pan for 1 minute on each side in sunflower oil. Arrange four fillets on the plate and garnish with niçoise sauce, which is best served at room temperature.
