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.

The Caterer Breakfast Briefing Email

Start the working day with The Caterer’s free breakfast briefing email

Sign Up and manage your preferences below

Check mark icon
Thank you

You have successfully signed up for the Caterer Breakfast Briefing Email and will hear from us soon!

Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.


Ad Blocker detected

We have noticed you are using an adblocker and – although we support freedom of choice – we would like to ask you to enable ads on our site. They are an important revenue source which supports free access of our website's content, especially during the COVID-19 crisis.

trade tracker pixel tracking