Wednesday, 30 May 2012

Versatile Lemon sole - three recipes

Lemon sole...its a really nice fine fish it has a subtle flavour and it is quite light both in colour and in texture. Its not as meaty as some other types of fish like cod, haddock, mackerel or tuna. Its an ideal fish to give to children as its very fine texture. Its a great fish to use if you want to create a meal thats quick and easy as becuase its a fine fish the fillets will cook really quickly. If you are coming in from work, the kids are back from school and starving and want a quick, nutritious and easy supper, here are some tasty ideas to try.

I have tried 3 recipes recently (all of these will serve two adults) as I wanted to try and see how versatile lemon sole actually is as a fish...and I wanted to see what different kind of recipes I could make with it and what each of these tasted like.

The outcome was that for all three recipes we liked each one and it was really difficult to say which was one was our particular favourite...wonder if you can guess which one of these we liked the best?

First up...
Pan fried Lemon sole with brown shrimps, capers and a herb butter

Pan fried Lemon sole with brown shrimps, capers and a herb butter
4 Lemon sole fillets (Delish Fish were my supplier)
100g brown shrimps
1 tbsp capers (drained)
1 dessert spoon of chopped fresh parsley
olive oil
sea salt and black pepper
1. Start by chopping the fresh parsley and capers and leave them ready for later.
2. In a non stick frying pan heat a knob of butter and a glug of olive oil together over a moderate heat. Season the fresh Lemon sole fillets on each side with sea salt and black pepper. Place each fillet into the frying pan and fry for two or three minutes on each side until cooked. Once the fillets are cooked and lightly browned, place on a plate and keep warm in the oven.
3. In the residue in the pan add the brown shrimps and warm these through for a couple of minutes, then pile these warm shrimps on top of the cooked Lemon sole fillets.
4. Add a large knob of butter to the frying pan and when this has melted add the parsley and the chopped capers and warm through quickly. Pour this melted butter and herb/caper mix over the Lemon sole and brown shrimps.
5. Serve with a half a lemon seared cut side down in the frying pan.

Next is...
Crispy coated Lemon sole
Crispy coated Lemon sole
4 Lemon sole fillets (Delish Fish were my supplier)
50g fresh breadcrumbs (almost stale bread blitzed in the food processor)
50g flaked almonds
1 tbsp dried couscous 
1 dessert spoon chopped fresh parsley
grated zest of half a lemon
3 tbsp plain flour
1 free range beaten egg
vegetable or sunflower oil for shallow frying
sea salt and black pepper
1. Start by making the breadcrumbs in the food processor. When these are done add the couscous, grated zest of half a lemon, the parsley and the flaked almonds. Blitz on pulse setting a couple of times to combine, but leave some texture to the mix.
2. Put the plain flour on one plate, the breadcrumb mixture on another plate and in a wide bowl break the egg and beat this.
3. Take the lemon sole fillets and with each fillet first coat it in the flour, then the beaten egg and lastly the breadcrumb mix. Place each crumbed fillet on a tray to await frying.
4. Heat some oil in a frying pan and one at a time carefully lower the breaded fillets into the oil. Cook for about 3 minutes on each side. When cooked drain on kitchen paper.
5. Serve with a sprinkle of black pepper and sea salt.

Last, but not at all least...
Lemon sole gratin
Lemon sole gratin (recipe from Nick Nairn's 'Fish N'Tips' book)
4 Lemon sole fillets (Delish Fish were my supplier)
1 free range egg yolk
a handful of green grapes cut in half
50g grated parmesan cheese
150ml fresh double cream
grated zest of half a lemon
sea salt and black pepper
fresh chopped parsley to serve
butter to grease the gratin dish
1. Start by placing the lemon sole in a greased gratin dish. Lay the fillets in a wavy fashion. Season the fillets with sea salt and fresh black pepper. Scatter the sliced green grapes over the fish. Pre-heat the grill to a moderate heat.
2. In a jug put the egg yolk and double cream and whisk to combine. Add about half of the parmesan cheese and the lemon zest and mix again. Pour this mixture over the fish and grapes to make sure everything is covered. Sprinkle the top of the dish with more parmesan cheese.
3. Place the dish under the grill and grill slowly for about 10 minutes. 
4. Serve with a sprinkle of fresh chopped parsley.

If these recipes don't satisfy your need for ideas for fish based meals to try then pop over to Fish is the Dish where there is lots more inspiration, recipes, competitions and fish inspired cooking events coming to your area.
NB. This post was not sponsored by Delish Fish or Fish is the Dish, nor have either body asked me to write anything but my own penned review. As a 'Fish Fanatic' Delish Fish sent me some lemon sole fillets to try at home on the guinea pigs I live with (pigs being the word!); the other additional ingredients for each of these 3 recipes I provided myself.


  1. Lemon sole is one of best fish you can buy. So delicate and tasty. I love the way you have cooked it. This is a dish to copy. Definitely. X

  2. I love this recipe and nice to combine with brown shrimps. Sounds delicious!

  3. Crispy coated is the one for me although I do like a nice simple pan-fried butter sole. Divine stuff! So melt in the mouth, which is now watering by the way!!

  4. I am so thrilled to have found your food blog. I am going to try the mint meringues, haddock scotch eggs, fishcake, smarties cake, potato scones and now the lemon sole. My family will be very pleased with me! Thanks for your great posts :)

  5. The options look amazing. I wish I had fish now instead of my celery and carrot platter with humous! I definitely want to make the pan fried sole. xx


Please leave a comment...if you have tried one of my recipes I'd love feedback, and thank you for taking time to pop by to read my blog.

Susan x