lovely idea for lemon sole
With lots of local lemon sole about at the moment, why not try a simple and delicious classic - sole meuniere. One fish will give you four small fillets, which will serve two. Ask us to fillet the sole for you to keep it simple and quick.
You will also need, plain flour, olive oil, butter, lemon juice, capers, parsley, salt and pepper
- Check the fillets for fine bones.
- Put a couple of tablespoons of flour onto a plate, season with salt and freshly ground pepper and mix. Pop the fillets into the flour and coat both sides. Give them a little shake to get rid of the excess
- Heat the oil in a pan and add your fillets skin side down. They'll take a couple of minutes to get the skin nicely crisp and golden and to cook most of the way through.
- Turn the fillets and cook for another minute or two. The flesh will be opaque when cooked. Take them out of the pan and keep warm.
- Add a good dollop of butter and melt until it starts to go golden brown. Add the lemon juice and capers, give them a stir to mix and sprinkle in the fresh chopped parsley.
- Serve over the fillets with some new potatoes and green vegetables. Enjoy!
This recipe also well with Dover sole or plaice