The Caterer

Lemon sole à la niçoise

15 July 2010
Lemon sole à la niçoise


(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


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.

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