Sole fillet with tarragon caper sauce recipe

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  • Yield: 4 Servings
  • Total Time: 30 Minutes


  • 125 ml Garlic ‘Mayo’
  • ½ lemon, juiced (about 1 tablespoon)
  • 4 tablespoons minced tarragon
  • 2 tablespoons capers
  • ¼ teaspoon sea salt
  • 2 tablespoons solid cooking fat
  • 680 g wild-caught sole, John Dory or flounder fillets, skinned and deboned
How to Make It
  1. Soften the mayo in a warm water bath until it is a liquid.
  2. Place the mayo, lemon juice, tarragon, capers and salt in a small bowl; mix until combined. Set aside.
  3. Heat the cooking fat in a frying pan on high heat. When the fat has melted and the pan is hot, sear the fish for a minute or two per side, depending on the thickness of the fillets.
  4. Remove from the heat and spoon the tarragon-caper sauce over top. Serve immediately.

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