Simple Recipes

Pan-Fried Lemon Sole (Classic & Fast)

Ingredients

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• 1 whole lemon sole (gutted, skinned or dark skin removed if preferred)

• Sea salt & cracked black pepper

• Plain flour (light dusting)

• 40g butter

• 1 tbsp olive oil

• 1 lemon

• Fresh parsley

Method

1. Pat fish completely dry.

2. Season both sides.

3. Lightly dust with flour, shake off excess.

4. Heat oil in large pan, then add butter.

5. Cook 3–4 mins each side until golden and crisp.

6. Add squeeze of lemon and chopped parsley.

7. Rest 2 minutes before serving.

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Crisp outside, delicate flaky flesh inside.

Roasted Lemon Sole with Garlic & Thyme

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Ingredients

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• 1 whole lemon sole

• 2 cloves garlic, sliced

• Fresh thyme

• Olive oil

• Lemon slices

• Salt & pepper

Method

1. Preheat oven to 200°C.

2. Score skin lightly.

3. Rub with olive oil, season well.

4. Stuff cavity with garlic, thyme, lemon.

5. Roast 12–15 minutes (depending on size).

6. Finish with squeeze of lemon.

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Done when flesh lifts easily from bone.

Lemon Sole Meunière (French Classic)

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Ingredients

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• Whole lemon sole (skinned)

• Salt & white pepper

• Flour

• 60g unsalted butter

• Capers

• Fresh lemon juice

• Chopped parsley

Method

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1. Dust seasoned fish lightly in flour.

2. Pan fry in butter until golden.

3. Remove fish.

4. Brown remaining butter until nutty (beurre noisette).

5. Add capers & lemon juice.

6. Spoon over fish. Finish with parsley.

Whole Lemon Sole with Brown Shrimp & Samphire

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Ingredients

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• Whole lemon sole

• 50g brown shrimp

• Samphire

• 70g butter

• Splash of white wine

• Lemon zest

• Fresh dill

Method

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1. Roast sole at 200°C for 12–15 mins.

2. Meanwhile sauté shrimp in butter.

3. Add splash of wine, reduce slightly.

4. Blanch samphire 1 minute.

5. Plate fish, spoon shrimp butter over.

6. Finish with lemon zest & dill.

Storage, Freezing & Nutritional Info

Storage

• Keep refrigerated at 0–4°C

• Store in the coldest part of your fridge

• Consume within 2 days of delivery

• Keep in original packaging until ready to use

If freezing, freeze on day of delivery for best quality.

Freezing

• Suitable for freezing

• Freeze as soon as possible

• Store frozen at -18°C

• Best used within 3 months

• Defrost slowly in the fridge overnight

• Do not refreeze once thawed

ALLERGEN INFORMATION

Contains:

• Fish

This product is a natural fish product and may contain:

• Small bones

Prepared in an environment that handles:

• Fish

• Crustaceans

• Molluscs

While every care is taken, cross-contact with other seafood allergens cannot be completely ruled out.