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.
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
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.
|Prep time||Cook time||Ready in||Yields|
- 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
- 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.
- 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.
- 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.
- 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.
- Add the frozen peas to a pot of boiling water to cook for three minutes.
- 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.
- 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
Gordon Ramsay Cooks Lemon Sole en Pappillote
Battered Lemon Sole Fillets with Chips
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?
Gordon Hamilton (author) from Wishaw, Lanarkshire, United Kingdom on June 18, 2013:
Hi, Tonette. Good luck with these ideas. I'm sure cast iron would work if hot enough. Thanks for stopping by.
Tonette Fornillos from The City of Generals on June 16, 2013:
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 (author) from Wishaw, Lanarkshire, United Kingdom on September 17, 2012:
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.
rwh on September 17, 2012:
New potatoes should go into boiling water, not cold.