Loosen with a little olive oil and then divide this mixture between the fish, placing an equal amount on the centre of each. Here it is served with a nut brown butter. Your email address will be used in accordance with our, The Kitchen – Cookery School at Chewton Glen. Pat the fish dry with kitchen paper. Recipe news, updates and special recipes directly to your inbox. 1 handful fresh flat-leaf parsley, finely chopped 4 whole lemon soles, from sustainable sources, ask your fishmonger 2 handfuls red and yellow cherry tomatoes, halved 4 … To test if the lemon sole is cooked, poke a knife into thickest part of fish. When the second side is golden, put in the oven for 5 minutes. Remove the skin by cutting a little slit just above the tail, then, using a clean tea towel, pull the skin off. Divide them up at the table on to 4 plates, making sure that everyone gets some tomatoes and juice spooned over the top of the fish. Once cooked, remove the fish from the oven and allow them to rest for 3 or 4 minutes while you get your guests round the table, serve them some wine and dress your salad. Heat a saucepan and add the butter. Remove the skirt of the sole with scissors. Lovely. Cut the tail off with scissors.
Oil and season the sole and place on a well-oiled baking sheet. To check whether they’re done, take the tip of a knife and push it into the thickest part of the fish.

It has a light, delicate flavour and is great when simply baked. We use cookies to ensure that we give you the best experience on our website. Preheat the oven to 200ºC/400ºF/gas 6. It’s also priced rock-bottom. Lightly coat both sides of the Lemon Sole with plain flour, tapping off any excess. First of all give your fish a wash, then with a sharp knife score across each fish down to the bone at 2.5cm/1 inch intervals on both sides.
Would you rather see the Australian version? ”. “Beautifully light and tasty, this simple lemon sole recipe is a winner with any flat fish. When done, the flesh will easily pull away from the bone. Stir in the lemon and parsley and spoon over the fish. While others flounder explaining the origination of its name, we’ll get down to basics: A lemon sole has a delicate, sweet flesh and is best cooked grilled or fried and served with the most delicate of sauces. This collection of sole recipes holds a dish for every occasion, from Eric Chavot's spectacular sole gronobloise recipe, where the fish is cooked whole in a flavoured beurre noisette and served with capers and croutons; to Nathan Outlaw's whole Dover sole recipe, served with citrus stuffing and potato gnocchi. Heat a large non-stick, oven proof pan and add the oil. Place the fish on top – top to tail. Place flour in a dish and mix in the salt and pepper. Lemon sole fillets can be rolled around a stuffing and steamed or baked; the fish also goes well with the lighter flavours of Asian cooking such as lemongrass, spring onions and ginger. Using the same pan add the butter and place over a medium heat. Get yourself a bowl and add the tomatoes, garlic, oregano or basil, spring onions, balsamic vinegar, a pinch of salt and pepper and the zest and juice of 1 lemon to it. 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. When the oil is hot cook the fish for 2 minutes until golden, then flip over and cook for another two minutes. Remove from the oven and pop the fish on a warm plate while you make the sauce. Coat the sole in seasoned flour and dust off any excess. Add the butter and cook until nut brown. Cook in the preheated oven for 12 to 15 minutes, depending on the size of the fish. If you continue to use this site we will assume that you are happy with it. 1 whole lemon sole (not too big if doing a single fish per person) 1 whole lime 1 tbsp thinly sliced fresh ginger + 2 thin round disk slices 2 tbsp ghee (clarified butter) Coat the sole in seasoned flour and dust off any excess. Loosen with a couple of good tablespoons of extra virgin olive oil and mix well, then spread over the bottom of a large roasting tray. Put in oven and cook for about 15-20 mins. This is really simple. Then you can come back to the fish. This allows flavour to penetrate the fish and lets the fish’s juices come out. Lemon sole is a flat fish that isn't a sole and doesn't taste of lemon! A collection of lemon sole recipes from Great British Chefs including Marcus Wareing, Nathan Outlaw and Martin Wishart. Please enable targetting cookies to show this banner, Please enable functionality cookies to use this feature, How to make beetroot gravlax from scratch, Fresh poached cod with buttered veg: Bart’s Fish Tales, 1 bunch spring onions , trimmed and finely sliced, 1 tablespoon balsamic vinegar, 2 lemons , zest of, halved, 1 handful black olives , destoned and chopped, 1 handful fresh flat-leaf parsley , finely chopped, 4 whole lemon soles , from sustainable sources, ask your fishmonger, 2 handfuls red and yellow cherry tomatoes , halved, 4 cloves garlic , peeled and finely sliced, 1 handful fresh oregano or basil , leaves picked. If cooked, flesh should come away effortlessly from bone. Grill for 10 to 15 minutes without turning, until they’re cooked and beginning to flake. Now add the olives, parsley, juice and zest of the second lemon to the bowl that the tomatoes were in. Use one that will fit all 4 fish quite snugly (or you can use two smaller trays). Pan-fried lemon sole with tomato, olive and caper sauce, Deep-fried lemon sole with cucumber salad and lime mayonnaise, Lemon sole, oyster, smoked leeks and tarragon, Butter-steamed lemon sole, English garden pesto, asparagus and pea salad, Catch of the day: 10 amazing fish recipes, Five things we learnt from week one of MasterChef: The Professionals 2016, Supply chain: The Grundisburgh Dog and The Felixstowe Fishmonger, Fiskebar: Copenhagen's trailblazing sustainable seafood restaurant, Join our Great British Chefs Cookbook Club. Remove and leave to rest for 5 mins, then open foil and sprinkle with sea salt and freshly ground black pepper. Garnish with watercress. Heat 1tbsp of olive oil and 10g-20g butter in a large frying pan over a medium heat. When the second side is golden, put in the oven for 5 minutes. When the oil is hot cook the fish for 2 minutes until golden, then flip over and cook for another two minutes. Meanwhile, add 2tbsp water to the lemon juice. Heat a large non-stick, oven proof pan and add the oil.