Lemon Sole – Simply the Best
It’s that time of year I really look forward to. The Sole Season is with us, that means a whole variety of this delicious flat fish will be available in the shops now also.
There are many variations of the Sole family, but today I’m cooking my favourite of the Sole species, The LEMON SOLE. I was in my local indoor market this morning (I prefer to buy my fish from a fishmonger rather than the supermarket, even though they too always have a good selection) and here they were, an array of Lemon Sole, just waiting to be purchased. The assistant, who I know quite well after shopping there for many years now, greeted me and said “Good Morning Paul, see what we have for you today”, I replied “I’ve already spotted them thanks”, I’l take 2 kilos please, (I will of course freeze some, even though I love them 2 kilos is rather a lot to eat at once!).
I have the perfect recipe for these little beauties, it’s
Lemon sole with Parmesan and cream
A nice rich Parmesan creamy sauce is the perfect accompaniment to this dish. To enhance these delicate lemon sole fillets a little freshly squeezed lemon juice and chopped parsley will bring the whole thing to life. I usually serve it with either a little steamed Broccoli or French Green Beans when in season. If you’re in the mood, then a nice fresh green salad would be wonderful too.
I purchased mine as whole fish as above, but your fishmonger will be very happy to fillet them for you if you wish. I buy whole fish simply because some in of my recipes I cook them whole on the bone, which think tastes much better.
Lemon Sole - Simply the Best
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Ingredients
- 1 knob of butter
- 1 garlic clove peeled and finely chopped
- 700 g lemon sole skinned and filleted
- 1 lemon juiced
- 225 ml double cream
- 75 g Parmesan grated
- 2 tbsp fresh parsley finely chopped
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- First of all, melt the butter in a frying pan until foaming, be careful not to burn the butter, it’s easily done. Then add the garlic and fry for 2-3 minutes, or until softened. Lay the sole fillets side by side, do not overlap, in the pan. Squeeze over the lemon juice and season with salt and freshly ground black pepper
- Now Pour the 225ml of double cream over the lemon sole and sprinkle over the 75g of Parmesan and cook gently for about 5-6 minutes, Gently turning the fish over halfway through cooking, or until the fish is cooked through, depending on the thickness of your fillets.
- To serve, place the sole onto a flat serving dish and pour over the creamy cheese sauce. Sprinkle with the chopped parsley, and serve with a side of your choice
Category: Fish, Main Courses, Recipes
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