Seared Sole Fillet with Lemon and Anchovy Mayonnaise
Seared Sole Fillet with Lemon and Anchovy Mayonnaise
Ingredients
- 1/4 cup (60 ml) mayonnaise
- 1 tbsp (15 ml) lemon juice
- 1 tsp (5 ml) anchovy paste
- 2 broccolis, stalk peeled and cut into florets (see note)
- 1/4 cup (60 ml) flour
- 1 1/2 lb (675 g) sole fillets, fresh or frozen and thawed
- 3 tbsp (45 ml) olive oil
- 12 cherry tomatoes, halved
- the grated zest of 1/2 lemon
Instructions
- In a bowl, combine the mayonnaise, lemon juice and anchovy paste. Set aside.
- In a steamer over a pot of boiling water, steam the broccoli al dente.
- Meanwhile, in a shallow dish, dredge the fish fillets in the flour and shake to remove any excess.
- In a large non-stick skillet over high heat, sear the fish in 2 tbsp (30 ml) of the oil, for about 2 minutes on each side. Season with salt and pepper. Transfer to a warm plate.
- In the same skillet, brown the cooked broccoli in the remaining oil (1 tbsp/15ml).
- Place the broccoli and the fish on each serving plate. Drizzle with the mayonnaise and garnish with tomatoes and lemon zest.
Seared Sole Fillet with Lemon and Anchovy Mayonnaise