Recipe courtesy of Family Circle Magazine

Cajun Fillet of Sole with Sauce Remoulade

  • Level: Easy
  • Total: 30 min
  • Prep: 20 min
  • Cook: 10 min
  • Yield: 4 servings
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Remoulade Sauce:

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

Fish Fillets:

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. Cover and refrigerate until ready to use.
  2. Preheat broiler. Grease a large baking sheet.
  3. Fillets: Combine cornflake crumbs, chili powder, cumin, onion powder and pepper on large sheet of waxed paper. Brush each fillet with about 1 teaspoon mayonnaise per side. Dip fillets into crumb mixture, coating both sides. Spray both sides of each fillet with vegetable cooking spray. Place on prepared baking sheet. 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. Serve with remoulade sauce. Garnish with parsley sprigs and lemon wedges.
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