Délicieux et sain, oui s’il vous plaît! As part of our ongoing gourmet series Executive Chef Ann has brought us some French cuisine inspired Autoimmune Protocol meals. First up is Sole Veronique. Tarragon is an herb I don’t often have, then I eat something prepared with fresh tarragon and I remember how delicious it is. The tarragon and grapes and juice go well with the delicate flavor of the fresh sole. Would be delicious served with a nice garden fresh salad.

Sole Veronique
Serves 2
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Total Time
30 min
Total Time
30 min
  1. 1 lb. fresh skinless boneless sole fillets
  2. Sea salt
  3. Coconut flour
  4. Avocado oil
  5. 2 T. shallot, minced
  6. 8 oz. unsweetened white grape juice
  7. 3 T. coconut cream
  8. 8 green grapes, sliced
  9. 1 T. tarragon, chopped, plus a few sprigs for garnish
  1. Rinse and dry the fish with paper towels.
  2. Season both sides with salt.
  3. Heat 1/16 inch avocado oil in a non-stick skillet over medium-high heat.
  4. Lightly coat the fish with flour, shaking off any excess.
  5. Immediately add fillets to the pan without crowding.
  6. Sauté until lightly browned on one side then carefully flip and cook the other side.
  7. Remove fish to a platter. Keep warm.
  8. Add shallot to the pan and cook until soft.
  9. Then add grape juice and reduce by half.
  10. Lower the heat, whisk in coconut cream. Add grapes and tarragon. Adjust seasoning.
  11. Serve sauce over fish. Garnish with tarragon sprigs.
Paleo on the Go Test Kitchen http://blog.paleoonthego.com/

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