Lemon Sole with Sauce Vierge

A light tomato, herb and extra virgin olive oil sauce make a delicate accompaniment to Michael Caines fish dish served with olive-crushed potatoes
By Michael Caines
Lemon Sole with Sauce Vierge
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the olive oil vinaigrette

  • 250 ml extra virgin olive oil
  • 50 ml groundnut oil
  • 1 tsp white wine vinegar
  • pinch ground white pepper
  • 1 tsp salt
  • 1 clove garlic, crushed
  • 1 sprigs thyme, leaves picked

For the olive-crushed potatoes

  • 200 g new potatoes, peeled and cooked
  • olive oil vinaigrette, (as above)
  • 10 black olives, chopped
  • 1 tsp chopped chives

For the sauce vierge

  • 50 g shallots, finely chopped
  • 100 g skinned, seeded and finely diced tomatoes
  • 150 ml extra virgin olive oil
  • 1/2 lemon, juice only
  • tbsp baby capers, drained
  • 1 tbsp chopped basil
  • 1 tbsp chopped parsley

For the lemon sole

  • olive oil, for frying
  • 8x180 g fillets lemon sole, skinned
  • squeeze lemons


1. For the vinaigrette: place all the ingredients in a bowl and mix well to combine.

2. For the olive-crushed potatoes: slice the cooked potatoes and gently heat in a pan with just enough of the olive oil vinaigrette for the potatoes to absorb it without becoming greasy. As you are warming your potatoes lightly crush them with a fork.

3. Add the black olives and chives to the crushed potatoes. Season to taste.

4. For the sauce vierge: put the shallots, tomatoes and olive oil in a saucepan, season with salt and pepper, and gently heat for 2 minutes. Keep warm. Add the lemon juice, capers and chopped herbs before serving.

5. For the lemon sole: heat a frying pan with a little olive oil.

6. Season the sole fillets then add to the pan. Fry for a 1 - 2 minutes on each side or until cooked. Finish with a squeeze of lemon juice.

7. To serve, put a metal ring in the middle of a shallow serving bowl and spoon one quarter of the olive crushed potatoes into the ring. Carefully remove the ring. If you do not have a chef's ring, simply form the potato roughly into a circular shape.

8. Arrange 2 fillets of lemon sole on top of the potato and spoon the warm sauce vierge over and around the fish. Repeat for other three servings.

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