Baked Lemon Sole
Lemon sole is a flat fish that isn't a sole and doesn't taste of lemon! It has a light, delicate flavour and is great when simply baked. Here it is served with a nut brown butter.
Ingredients
- 1 lemon sole
- 1 tablespoon plain flour
- Salt and pepper
- 3 tablespoons olive oil
For the sauce:
- 200g butter
- 1 lemon juice only
- 1 bunch of parsley, chopped
To serve:
- 1 small bunch of watercress
Method
Pre heat the oven to 200ºC.
Remove the skirt of the sole with scissors. Remove the skin by cutting a little slit just above the tail, then, using a clean tea towel, pull the skin off. Cut the tail off with scissors.
Place flour in a dish and mix in the salt and pepper. Coat the sole in seasoned flour and dust off any excess. Heat a large non-stick, oven proof pan and add the oil. When the oil is hot cook the fish for 2 minutes until golden, then flip over and cook for another two minutes.
When the second side is golden, put in the oven for 5 minutes.
Remove from the oven and pop the fish on a warm plate while you make the sauce.
Using the same pan add the butter and place over a medium heat. Add the butter and cook until nut brown. Stir in the lemon and parsley and spoon over the fish. Garnish with watercress.
Ingredients
- 1 lemon sole
- 1 tablespoon plain flour
- Salt and pepper
- 3 tablespoons olive oil
For the sauce:
- 200g butter
- 1 lemon juice only
- 1 bunch of parsley, chopped
To serve:
- 1 small bunch of watercress
Method
Pre heat the oven to 200ºC.
Remove the skirt of the sole with scissors. Remove the skin by cutting a little slit just above the tail, then, using a clean tea towel, pull the skin off. Cut the tail off with scissors.
Place flour in a dish and mix in the salt and pepper. Coat the sole in seasoned flour and dust off any excess. Heat a large non-stick, oven proof pan and add the oil. When the oil is hot cook the fish for 2 minutes until golden, then flip over and cook for another two minutes.
When the second side is golden, put in the oven for 5 minutes.
Remove from the oven and pop the fish on a warm plate while you make the sauce.
Using the same pan add the butter and place over a medium heat. Add the butter and cook until nut brown. Stir in the lemon and parsley and spoon over the fish. Garnish with watercress.
