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How To Make Lemon Sole with Fennel.

Updated on October 30, 2012

Lemon sole with fennel,

When you buy fish take a good look at it; are the eyes clear, is the skin slightly slimy is the colour right? All these questions you need to ask, and don’t be afraid to smell it. Try different fish too, red snapper is wonderful, so too is bream and hake, or what about the oiler and very good for your health fish like mackerel and sardines.

I'm not so excited about the flat fish family; plaice etc. with one exception, Lemon sole which to me has a much fuller taste. The flesh is really succulant and full of flavour.

Preparation time less than 30 mins

Cooking time 10 to 30 mins


1 x 350g/12oz lemon sole

200g/7oz butter, cut into 1cm/½in cubes or use ghee if you have it.

sea salt and freshly ground black pepper

2 lemons, juice only

1 bulb fennel, finely sliced, fennel tops reserved for later

1 banana shallot, finely chopped

enough new potatoes for your hungry lot.


put your potatoes on to boil in seasoned water.

1. Trim the fins and tail from the sole.

2. Slash the top of the fish three times diagonally on each side.

3. Heat a large frying pan until hot, then add 50g/1¾oz of the butter.

4. When it turns brown, drop the fish into the butter and cook over a medium heat for five minutes.

5. put a little more butter on the top of the fish and sprinkle with sea salt, black pepper and a squeeze of lemon.

6. turn the fish over for just a few minutes.

7. Meanwhile, in a deep frying pan, add another 50g/1¾oz of butter, the sliced fennel and shallot.

8. gently fry and then

9. Put the lid on and cook for two minutes.

10. Place the sole on a serving dish, then lift out the fennel and shallot and place around the sole.

11. you can add a little cream into the cooked butter and stir.

Pour the sauce over the fish and decorate the potatoes and fish with the reserved fennel tops.

serve with your potatoes, fresh vegetables, or a light salad, and of course a glass of a crisp white wine.


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    • tonymead60 profile image

      Tony Mead 5 years ago from Yorkshire


      you have overwhelmed me today with the amount of your comments, I am so honoured and lucky that you show such interest.

      Reisling is my favourite grape for crispness, I like the Mosel region, but not the huge vineyards of Piesporter, the smaller ones of the middle Mosel region which is much hillier so does not allow the huge open vineyards.

      thank you.


    • profile image

      Derdriu 5 years ago

      Tony, What belly-rubbing, finger-licking, foot-stomping great recipe for fresh lemon sole with fennel, sea salt, and shallots! In particular, I appreciate the tips about what a good fish looks like and what to serve with such a scrumptious dish.

      What's your favorite crisp white wine?

      Thank you for sharing, voted up + all.

      Respectfully, Derdriu

    • tonymead60 profile image

      Tony Mead 6 years ago from Yorkshire

      Hi Kashmir56

      Lemon sole really is very tasty, light and full of flavour.

      cheers Tony

    • kashmir56 profile image

      Thomas Silvia 6 years ago from Massachusetts

      Hi Tony, great fish recipe sounds very delicious ! I love fish and it is so good for you has well !

      Awesome and vote up !!!

    • tonymead60 profile image

      Tony Mead 6 years ago from Yorkshire

      hi Gordon

      thanks for your comment and interest

      cheers Tony

    • Gordon Hamilton profile image

      Gordon Hamilton 6 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Tony,

      This looks and sounds absolutely delicious. What a beautiful piece of fish, cooked to perfection! I can't actually remember when I last had lemon sole and you have ensured I am going to rectify that very soon.

      Good luck with the food blog!