How to Cook & Serve Lemon Sole

Wild Lemon Sole has a light, fresh flavour and it’s perfect for a quick and convenient meal. We leave the bones in as they add an extra depth of flavour and are easy to remove after cooking. Let us guide you through how to cook and serve a Wild Lemon Sole Fillet in 3 simple steps.

Cooking:

Pat the fillet dry with kitchen paper before lightly coating both sides of the Lemon Sole with plain flour, tapping off any excess. Heat 1 tablespoon of olive oil and 10g-20g butter in a large frying pan over a medium heat. Place the fish in the pan, thinner side down, and fry for 2 minutes without touching, then turn the fish and cook for a further 2-3 minutes. Once cooked, lift onto a warm serving platter or board.

Removing the Bones:

Remove the lateral bones by running a knife around the outside of the fish. Then run the knife down the middle of the fish and gently ease the fillets on both sides away from the bones. Using the knife, loosen the bones at the tail or head end, then take hold of the bones and lift carefully from the flesh. The bones should come away easily and the fillet should be left ready for serving.

Serving:

Serve the fish on a serving platter or arrange on preheated plates with accompaniments of your choice. For a quick and delicious sauce, combine some of the buttery juices from the pan with a squeeze of lemon juice and some chopped parsley. Spoon generously all over the fish, then finish with a sprinkling of sea salt and a grind of black pepper.