Andalouse of Sole

Jean-Christophe Novelli's sole cooked with fragrant lemon grass on a bed of colourful tasty vegetables makes a fabulous main course
By Jean-Christophe Novelli
Andalouse of Sole
  • Rating:
  • Serves: 3
  • Cook Time:
  • Prep Time: 25 minutes
  • Effort: easy


For the sole fillets

  • 3 large sole fillets, (you could also use plaice or cod)
  • 1 tsp finely chopped lemongrass

For the piperade

  • 200 ml olive oil
  • 1 small courgette, sliced diagonally and cut into diamonds
  • 1 aubergine, sliced diagonally and cut into diamonds
  • white sugar
  • 1 red pepper, seeds removed and cut into diamonds
  • 1 yellow pepper, seeds removed and cut into diamonds
  • 1 green pepper, seeds removed and cut into diamonds
  • 5 red cherry tomatoes
  • ½ head garlic, cloves separated and peeled
  • 4 large shallots, peeled and halved
  • 4baby fennel, trimmed
  • 500 ml tomato juice
  • 1 vanilla pod
  • 100 g sun-dried tomatoes
  • 1½ star anise
  • 10 basil
  • thyme
  • handfuls black olives

To serve

  • handfuls mixed fresh herbs
  • black olives
  • 100 ml truffle oil
  • finely grated parmesan


1. To make the piperade: heat the olive oil in a pan.

2. Cook each of the vegetables and the garlic separately until soft, adding a little sugar with the aubergine,

3. Cook the shallots and fennel together, covered with a tight lid until soft.

4. Heat the tomato juice in a pan with the vanilla, sun-dried tomatoes, star anise, basil, thyme and olives and cook steadily until reduced by one-third.

5. Stir into the cooked vegetables.

6. To make the sole fillets: brush the sole fillets with a little olive oil and season with salt and pepper.

7. Heat a frying pan and cook the sole with the lemongrass for about 2-3 minutes on each side, skin side upwards first. If the fillets are quite thick, they may require 4 minutes on each side. Remove the fish from the pan.

8. Mix a little of the piperade with a little olive oil and add to the pan. Cook until lightly browned and caramelized.

9. To serve: carefully arrange the vegetables on the plates and place a sole fillet on each plate with the vegetables.

10. Garnish with fresh herbs, olives, grated Parmesan and a splash of truffle oil.

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