1/4 cup (60 ml) mayonnaise

1 tbsp (15 ml) lemon juice

1 tsp (5 ml) anchovy paste

2 broccolis, stalk peeled and cut into florets (see note)

1/4 cup (60 ml) flour

1 1/2 lb (675 g) sole fillets, fresh or frozen and thawed

3 tbsp (45 ml) olive oil

12 cherry tomatoes, halved

the grated zest of 1/2 lemon

In a bowl, combine the mayonnaise, lemon juice and anchovy paste. Set aside.

In a steamer over a pot of boiling water, steam the broccoli al dente.

Meanwhile, in a shallow dish, dredge the fish fillets in the flour and shake to remove any excess.

In a large non-stick skillet over high heat, sear the fish in 2 tbsp (30 ml) of the oil, for about 2 minutes on each side. Season with salt and pepper. Transfer to a warm plate.

In the same skillet, brown the cooked broccoli in the remaining oil (1 tbsp/15ml).

Place the broccoli and the fish on each serving plate. Drizzle with the mayonnaise and garnish with tomatoes and lemon zest.

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