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How to Cook Lemon Sole

Updated on September 13, 2015
Gordon Hamilton profile image

Gordon has been sea fishing and cooking since childhood. He loves coming up with tasty ways of cooking his fresh catch when he gets home.

Pan fried whole lemon sole is one of the cooking methods featured on this page
Pan fried whole lemon sole is one of the cooking methods featured on this page

What is Lemon Sole?

Lemon sole is a particularly delicate species of fish, both in texture and in flavour. It is therefore extremely important that you take both these factors in to account when deciding how you are going to prepare it. It is particularly important to note that lemon sole is also presently rated a moderately sustainable species of fish by official agencies. The recipes on this page take account of the two most common ways in which you are likely to purchase lemon sole: whole and on the bone or skinned and filleted. The cooking methods are necessarily very different but the lemon sole is equally delicious whichever particular cut you choose to buy and cook.

Pan Fried Lemon Sole a la Meuniere with Crushed New Potatoes

Pan fried lemon sole is cook in butter and served with a butter, parsley and lemon sauce
Pan fried lemon sole is cook in butter and served with a butter, parsley and lemon sauce

Tips for Frying Whole Lemon Sole

This lemon sole was bought on the bone. It had been gutted and the head and tail removed but the fins remained intact. It is not essential to remove them prior to cooking but in this instance they were firstly cut off with kitchen scissors. This simply makes for better plate presentation.

Cook Time

Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: One serving

Ingredients

  • 1 prepared lemon sole
  • 6 to 8 new potatoes, whole, skin on
  • 1 spring onion, sliced in to discs
  • 3oz unsalted butter
  • Juice of half a lemon
  • Salt and white pepper
  • 2 tsp chopped parsley
  • 2 tbsp frozen peas
  • Flour for dusting
  • Lemon wedge to garnish

How to Pan Fry a Whole Lemon Sole

Click thumbnail to view full-size
Gutted lemon soleFins are snipped from lemon solelemon sole is patted in seasoned flourFrying lemon sole in butterPotatoes are crushed with a forkSpring onions are added to crushed potatoesLemon sole is plated with crushed potatoes and peas
Gutted lemon sole
Gutted lemon sole
Fins are snipped from lemon sole
Fins are snipped from lemon sole
lemon sole is patted in seasoned flour
lemon sole is patted in seasoned flour
Frying lemon sole in butter
Frying lemon sole in butter
Potatoes are crushed with a fork
Potatoes are crushed with a fork
Spring onions are added to crushed potatoes
Spring onions are added to crushed potatoes
Lemon sole is plated with crushed potatoes and peas
Lemon sole is plated with crushed potatoes and peas
  1. Put the potatoes in to a pot of cold, salted water. Bring the water to a boil then reduce the heat to simmer for twenty-five minutes or until soft.
  2. Melt two ounces of the butter in a small non-stick frying pan. Spread some flour on a plate and season with salt and pepper. Pat the sole in the flour on both sides and shake off excess.
  3. Lay the lemon sole in the pan, top (brown) side down and fry gently for four minutes. Carefully turn with a fish slice or spatula and fry for four further minutes on the underside.
  4. Drain the potatoes and return them to the empty pot. Add the remaining butter, season with salt and pepper and crush lightly with the back of a fork. Stir in the spring onion.
  5. Add the frozen peas to a pot of boiling water to cook for three minutes.
  6. Remove the lemon sole from the pan and plate. Add the lemon juice and parsley to the pan and cook on a high heat for one minute.
  7. Plate the crushed potatoes and drained peas alongside the fish. Spoon the sauce over the fish, garnish with the lemon wedge and serve.

Fish and Seafood Galore - Scottish Style

21 Bespoke Scottish Fish and Seafood Recipes (21 Bespoke Recipes Series)
21 Bespoke Scottish Fish and Seafood Recipes (21 Bespoke Recipes Series)

The clean cool waters in and around Scotland are home to a wonderful variety of fish and seafood. This e-book - released September 2015 - explores many of these species and looks at tasty, innovative ways of cooking and serving them up on a plate. Includes recipes for Mini Haddock and Salmon Puff Pastry Pies, Pollack and Pouting Packora, Smoked Salmon and Raspberry Salad and many more. Why not download your copy today and get cooking fish?

 

Gordon Ramsay Cooks Lemon Sole en Pappillote

Battered Lemon Sole Fillets with Chips

Lemon sole fillets are dipped in a simple flour and water batter and deep fried
Lemon sole fillets are dipped in a simple flour and water batter and deep fried
Lemon sole skinned fillets
Lemon sole skinned fillets

How to Deep Fry Lemon Sole in Batter

This recipe for lemon sole fillets is simplicity itself. A simple batter is made with flour, cold water and a little salt. It should be the consistency of thick paint. The lemon sole fillets are dipped in the batter, held up for a few seconds that the excess may drip off and deep fried in hot oil for three to four minutes until the batter is crisp and golden. They are drained on kitchen paper and served on a bed of lettuce, accompanied by some homemade chips.

How Would You Rate these Lemon Sole Recipe Ideas?

3.8 stars from 4 ratings of these lemon sole recipes!

Comments

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    • Gordon Hamilton profile imageAUTHOR

      Gordon Hamilton 

      5 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, Tonette. Good luck with these ideas. I'm sure cast iron would work if hot enough. Thanks for stopping by.

    • Tonipet profile image

      Tonette Fornillos 

      5 years ago from The City of Generals

      Hi Gordon. I was looking for more sole recipes aside from those I have w/ amandine, avocado and asparagus, so lucky I found this Lemon Sole. Thanks for the tips. I guess I have to start loving nonstick, I sort of find cast iron better and underestimate the power of nonstick pan-searing. I needed practice , lol. Thank you again. Best of all:=)-Tonette

    • Gordon Hamilton profile imageAUTHOR

      Gordon Hamilton 

      6 years ago from Wishaw, Lanarkshire, United Kingdom

      Hi, rwh

      Thanks for visiting and commenting. Unfortunately, I disagree with you and generally subscribe to the rule of thumb that vegetables which grow below the ground should be added to cold water, while those that grow above the ground should be added to boiling water. As long as you enjoy them however you cook them, though, that's the main thing.

    • profile image

      rwh 

      6 years ago

      New potatoes should go into boiling water, not cold.

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