Gordon has been sea fishing and cooking since childhood. He loves coming up with tasty ways of cooking his fresh catch when he gets home.
What Is Lemon Sole?
Lemon sole is a mild and sweet white fish with a delicate and flaky texture. Care must be taken when preparing this fish so that the mild flavour isn't overpowered and the meat itself doesn't fall apart.
Presently, this fish is rated as a moderately sustainable seafood species by official agencies. This makes a good choice for consumers who are concerned about sustainability and the environment.
Recipes in This Article
Depending on whether you buy the fish whole or filleted, you can choose the appropriate recipe below. The cooking methods are necessarily very different but the fish is equally tasty either way.
- Pan-Fried Whole Lemon Sole à la Meunière With Crushed New Potatoes
- Battered and Deep-Fried Lemon Sole Fillets
Pan-Fried Lemon Sole à la Meunière With Crushed New Potatoes
When purchasing whole lemon sole, ask the fishmonger to gut the fish and remove the head and tail. You can choose to have the fins removed, as well, or leave them intact. I removed them with kitchen scissors in order to make for a better plate presentation.
Prep time: 10 min Cook time: 30 min Ready in: 40 min Yield: 1 serving
- 6 to 8 new potatoes, whole, skin on
- 3 ounces unsalted butter
- Flour for dusting
- Salt and white pepper
- 1 whole lemon sole, prepared (see notes above)
- 1 spring onion, sliced into discs
- 2 tablespoons frozen peas
- 1/2 lemon, juiced
- 2 teaspoons chopped parsley
- Lemon wedge for garnish
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- Put the potatoes into a pot of cold, salted water. Bring the water to a boil then reduce the heat to simmer for 25 minutes or until soft.
- Melt 2 ounces of the butter in a small non-stick frying pan. Spread some flour on a plate and season with salt and pepper. Pat the sole in the flour on both sides and shake off excess.
- Lay the lemon sole in the pan, top (brown) side down and fry gently for 4 minutes. Carefully turn with a fish slice or spatula and fry for 4 more minutes.
- Drain the potatoes and return them to the empty pot. Add the remaining butter, season with salt and pepper, and crush lightly with the back of a fork. Stir in the spring onion.
- Add the frozen peas to a pot of boiling water to cook for 3 minutes.
- Remove the lemon sole from the pan and plate. Add the lemon juice and parsley to the pan and cook on high heat for 1 minute.
- Plate the crushed potatoes and drained peas alongside the fish. Spoon the sauce over the fish, garnish with the lemon wedge, and serve.
Battered and Deep-Fried Lemon Sole Fillet
This recipe for lemon sole fillets is simplicity itself. It's also unquestionably delicious.
- Cold water
- Salt to taste
- 1 lemon sole fillet
- Oil for frying
- Prepare the batter: In a bowl, combine the flour, cold water, and a little salt. The consistency should be like thick paint.
- Dip the fillet in the batter and then hold it up for a few seconds in order to allow the excess to drip back down into the bowl.
- In a pan with hot oil, deep-fry the fillet for 3-4 minutes until the batter is crisp and golden. Drain any excess oil on a paper towel.
- Serve on a bed of lettuce, accompanied by some homemade chips.