Sole fillet with tarragon caper sauce recipe

Ingredients

• 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

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.