Whole Roasted Lemon Sole with Caper, Parsley and Lemon Butter

 

Whole Roasted Lemon Sole with Caper and Lemon Butter recipe. This recipe was made in collaboration with Amity Fish Company and the sole was gifted to me. Whole fish on the bone has so much flavour, is harder to overcook and is not as fiddly as you might think to eat. Lemon sole itself is a very delicate, soft fish with almost buttery flesh and is delicious served with this brown butter, caper and lemon sauce. This recipe is very simple but of course the most important thing is to not overcook the fish or it will have the texture of cotton wool. If you are careful and go by the timings, it should work perfectly. I served my fish with roasted garlic new potatoes and some green vegetables.

If you liked my recipe for Whole Roasted Sole, then try out my recipe for Luxury Filo Fish Pie .


Recipe
Difficulty Level: Rookie
Serves 2

Ingredients:
  • 1 whole, bone in Lemon Sole, skin off
  • Plain flour
  • 50g butter
  • 2-3 tablespoons capers
  • 1/2 lemon, juiced and the other half sliced for serving
  • Salt and pepper
  • Bunch flat leaf parsley, finely chopped
  • Roasted baby potatoes and green veg, to serve
Method:
  1. Heat the oven to 200C. Heat a dish in the oven big enough to hold the lemon sole.
  2. Season the lemon sole with salt and pepper and dust with a little flour for a thin coating.
  3. Melt approx 10g of the butter in a large frying pan over a high heat. When bubbling, add the lemon sole and fry for about 2-3 minutes on each side.
  4. Carefully move the lemon sole into the dish in the oven. Cook for a further 5-6 minutes.
  5. Whilst the lemon sole is in the oven, put the remaining butter in the frying pan. Heat until bubbling and beginning to brown. Add the capers and cook for a minute or so, then remove from the heat and stir through the lemon juice and fresh parsley. Season with a little salt and black pepper.
  6. Remove the lemon sole from the oven and carefully place on a large platter before drizzling over the caper, lemon and parsley butter. Serve the lemon sole with roasted new potatoes and green veg. Enjoy!

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