Fried Sole with Pomegranate Molasses Chermoula

2010 May/Jun

Fried fish needs little embellishment once it hits the plate. This North African sauce is quick to make and adds bright acidic flavour. With this dish, serve a good riesling or a fresh, unoaked southern Rhone white.



  • 1/2 c. chopped green or kalamata olives
  • 2 T. chopped parsley
  • 1 T. pomegranate molasses
  • 2 T. chopped, toasted walnuts
  • 2 T. each extra-virgin olive oil and walnut oil
  • 1 lemon, juice and a little zest


  • 4 6-oz. sole fillets, 1/2-inch thick
  • kosher salt and freshly cracked pepper to taste
  • olive oil for the pan
  • 6 T. flour


Make the chermoula by whisking together the olives, parsley, molasses, nuts, oils and lemon juice and zest in a bowl. Set aside.

Pat the fish dry, season with salt and pepper and let stand for 5 minutes. Heat the oil in a sauté pan. Dip the fish into the flour, make sure all surfaces are covered and shake off the excess. Lay the fillets in the hot oil and fry for 3 minutes. Flip and fry for 2 more minutes. Transfer the fish to plates and drizzle the sauce over the fish. Serve promptly.

Serves 4.