Sole Fillets With Tartar Sauce
Kids and adults alike will enjoy dipping their fish in the sauce.
Preparation
10 minutes
Cooking
10 minutes
Portions
4
Food storage
3 days in the fridge.
Recipe: Illustrated version
A recipe that’s easy to follow, with illustrations and simple steps Download the PDFCategories
Ingredients
- 400g (1 package) frozen sole fillets, thawed
- 45 ml (3 tbsp) butter or margarine, melted
(divide up: 30 ml [2 tbsp] + 15 ml [1 tbsp]) - Salt and pepper to taste
- 60 ml (¼ cup) mayonnaise
- 60 ml (¼ cup) plain yogurt
(or the same quantity of mayonnaise) - 30 ml (2 tbsp) relish
- 30 ml (2 tbsp) large dill pickles, finely chopped
- 1 ml (¼ tsp) apple cider vinegar
Preparation
- Place oven rack in the middle position and preheat the oven to 200°C (400°F). Oil a baking sheet or cover with parchment paper.
- Dab off excess moisture on the sole fillets and place them on the baking sheet.
- Spread 30 ml (2 tbsp) of melted butter over the fish fillets with a spoon. Add salt and pepper.
- Bake about 9 to 10 minutes, until the fish is cooked and lightly golden on top.
- Meanwhile, prepare the tartar sauce. In a small bowl, combine the mayonnaise, yogurt, relish, pickles and vinegar with a fork. Add salt and pepper.
- Spread the rest of the melted butter (15 ml [1 tbsp]) on the cooked sole fillets and serve with the tartar sauce.
Tip: This recipe is fast to make — prepare your side dishes ahead.
Variation: This recipe works well with many types of fish — feel free to vary the menu.
