The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Caper Lemon Sole with Crispy Tarragon Potatoes
Celebrate the best of British ingredients with us. Delicate fresh tarragon and chives, crisp lettuce, cripsy potatoes – they all join flaky, sustainably sourced lemon sole in this mouth-watering dish.
High protein
Low sat fat
Serving size
Ingredients
- 1 handful of fresh chives
- 20g capers (Water, Salt, Vinegar)
- 1 onion
- 1 unwaxed lemon
- 2 little gem lettuce
- 4 large potatoes
- 200g seasonal mixed tomatoes
- 1 handful of fresh tarragon
- 520g lemon sole fillet (skin on) (Fish)
- 60g maple and mustard dressing (Mustard) (cold pressed rapeseed oil, cider vinegar, maple syrup, water, dijon mustard, wholegrain mustard, salt, ground black pepper, xanthan gum.)
Nutritional Information
Calories: 468
Protein: 26g
Carbs: 49g
Fat: 18g
Caper Lemon Sole with Crispy Tarragon Potatoes
Celebrate the best of British ingredients with us. Delicate fresh tarragon and chives, crisp lettuce, cripsy potatoes – they all join flaky, sustainably sourced lemon sole in this mouth-watering dish.
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Cooking Instructions
- Preheat the oven to 230C / fan 210C / gas mark 8. Cut the potatoes into 2cm chunks. Place on a large, lined baking tray and toss with 1 tbsp oil, a pinch of sea salt and black pepper. Roast for 25-30 mins, until soft and golden.
- Finely slice the onion. Heat a medium frying pan with 1 tbsp oil on medium-low heat. Add the onions and a pinch of sea salt and cook for 15-20 mins, stirring occasionally, until caramelised. Add a splash of water if they start to burn.
- Quarter the lettuces lengthways. Halve the tomatoes. Heat a large frying pan with 1/2 tbsp oil on high heat. Add the lettuce, cut-side down, cook for 1 min on each side, until deep golden brown. Season with sea salt. Remove, roughly chop then place in a mixing bowl with the tomatoes and half the maple mustard dressing.
- Pick the tarragon from the stalks and finely chop along with the chives. Zest and halve the lemon. In a large mixing bowl, mix the herbs with the remaining maple mustard dressing and juice from half the lemon (to taste). Season with sea salt and black pepper.
- Place the fish, skin-side down, on another lined baking tray. Sprinkle over the lemon zest, capers and drizzle with 1/2 tbsp oil. Bake for 7-8 mins, until cooked through.
- Add the roast potatoes and caramelised onions to the mixing bowl with the dressing and toss to coat. Serve on plates with the fish and salad. Garnish with the remaining lemon, as wedges.
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