Pan Fried Lemon Sole
Lemon sole is a flat fish which is native to Northern Europe. It is best when simply cooked and served with a buttery sauce, just as it is here!
Ingredients
- 1 lemon sole, filleted
- 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
Place flour in a dish and mix in the salt and pepper.
Coat the sole fillets in the seasoned flour dust off any excess. Heat a large non-stick 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, pop the fillets onto 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, filleted
- 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
Place flour in a dish and mix in the salt and pepper.
Coat the sole fillets in the seasoned flour dust off any excess. Heat a large non-stick 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, pop the fillets onto 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.
