Cajun Fillet of Sole with Sauce Remoulade Recipe

Name: Cajun Fillet of Sole with Sauce Remoulade
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup light mayonnaise; 1/ 4 cup sweet pickle relish; 2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon; 1 tablespoon chopped fresh parsley leaves; 1 tablespoon capers, chopped; 1 tablespoon Dijon-style mustard; 1 tablespoon fresh lemon juice; 1/ 8 teaspoon cayenne pepper; 3/ 4 cup cornflake crumbs; 1 tablespoon chili powder; 1 teaspoon ground cumin; 1/ 2 teaspoon onion powder; 1/ 2 teaspoon cayenne pepper; 4 sole or flounder fillets (8 ounces each); 3 tablespoons light mayonnaise; Vegetable cooking spray; Parsley sprigs and lemon wedges, for garnish

Servings: persons

1/2 cup light mayonnaise
1/ 4 cup sweet pickle relish
2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon
1 tablespoon chopped fresh parsley leaves
1 tablespoon capers, chopped
1 tablespoon Dijon-style mustard
1 tablespoon fresh lemon juice
1/ 8 teaspoon cayenne pepper
3/ 4 cup cornflake crumbs
1 tablespoon chili powder
1 teaspoon ground cumin
1/ 2 teaspoon onion powder
1/ 2 teaspoon cayenne pepper
4 sole or flounder fillets (8 ounces each)
3 tablespoons light mayonnaise
Vegetable cooking spray
Parsley sprigs and lemon wedges, for garnish

1
Remoulade Sauce: Combine mayonnaise, relish, tarragon, parsley, capers, mustard, lemon juice and pepper in bowl until blended.
2
Cover and refrigerate until ready to use.
3
Preheat broiler.
4
Grease a large baking sheet.
5
Fillets: Combine cornflake crumbs, chili powder, cumin, onion powder and pepper on large sheet of waxed paper.
6
Brush each fillet with about 1 teaspoon mayonnaise per side.
7
Dip fillets into crumb mixture, coating both sides.
8
Spray both sides of each fillet with vegetable cooking spray.
9
Place on prepared baking sheet.
10
Broil 5 inches from source of heat, without turning, about 8 to 10 minutes or until fish just begins to flake and coating is golden.
11
Serve with remoulade sauce.
12
Garnish with parsley sprigs and lemon wedges.

380

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/2 cup light mayonnaise, 1/ 4 cup sweet pickle relish, 2 tablespoons chopped fresh tarragon or 2 teaspoons dried tarragon, 1 tablespoon chopped fresh parsley leaves, and more.

Yes, Cajun Fillet of Sole with Sauce Remoulade falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cajun Fillet of Sole with Sauce Remoulade

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions