British Lemon Sole
Fine flakes and full of flavour Read more
Why we love this
Lemon Sole is a wonderful little fish that makes a really special meal. Its texture is somewhere in between a Plaice and a Dover Sole, with fine white flakes and a sweet flavour.
Cooked simply it actually works wonderfully well with a good squeeze of lemon.
This of course has nothing to do with why a Lemon Sole is named as such. Which, to be honest, is rather perplexing. Lemon Sole is neither 'lemon' in colour, it's more of a muted red-brown with tiny yellow flecks accross its bumpy skin. Or 'sole' in species, it is actually more closely related to the dab or flounder family. Perhaps it's the oval shape of this fish that gives it its unique moniker - either way, it doesn't half pair wonderfully with a lemony sauce or a good firm squeeze of freshly cut lemon straight over the flesh.
Lemon Sole is largely a bycatch species, usually caught alongside more 'valuable' species; Turbot, Monkfish and Brill. It cannot be caught with any practicality using rod and line as it spends its time on the bottom of the seabed making it a prime target to get scooped up into a net. With stocks plentiful in South West waters it is not only a delicious option for supper, but its one that supports the fishing community enabling them to find a market for their whole catch. By choosing fish such as Lemon Sole, where there is less demand, you are helping to create a market that takes pressure off of other species and find a delicious culinary use for fish that are inevitably caught due to their stocking density and ease of catch in our waters.
Approximately 200g. Each pack contains 1 fish.
Lemon Sole (FISH)
Our cooking times are just a guide. Your fish may vary in thickness, it may be warmer or cooler when it hits the pan, your oven or hob may behave differntly to ours. Use our instructions as a guide, but deploy your senses too; look, prod, listen and smell while you cook. After all, cookery should provide us pleasure as well as nourishment.
Rub the lemon sole with a little oil and lightly season with pure sea salt. Place the fish on a sheet of greaseproof paper in a raosting tin.
Place the roasting tin under the grill on the top shelf, about 10 to 15cm away from the heat. As a guide the, cook the flatfish for 8 minutes. You don’t need to turn the fish as the heat of the grill will cook it through.
Rub the lemon sole with a little oil and lightly season with pure sea salt. Into a hot pan place the fish. Cook skin-side-down for 4 minutes. Turn over and then cook on the other side for 2 minutes.
How to store
All our fish is caught at its best and blast frozen at the quayside.
Once defrosted it will be as fresh as the day it was landed. Once thawed, store it in the fridge and enjoy it within the next 2-3 days as you would with fresh fish.
Wood Oven Roasted Lemon Sole with Simple Caper Dressing, by Mitch Tonks
Cooking the sole in the wood oven adds a wonderful lightly smokey, lightly charred flavour to the fish that really enhances its subtle flavour. Don't be scared to char the top of the fish, as this all adds to the wonderful flavour - you'll also find the flesh is beautifully cooked as it gently steams in the wine.
You can recreate this recipe just as easily in a conventional oven, simply add a further 2 minutes to the cooking time and set the oven to 200C.
Vintage Apple Cider Vinegar 1x
Unfiltered, unpasteurised and has no preservatives added, it also contains the mother£5.95
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