British Lemon Sole with Potted Shrimp Butter
A seriously tasty supper cooked in a flash Read more
Why we love this
Expertly filleted Lemon Sole perfectly paired with freshly made Potted Shrimp butter. All you need is a hot oven to create a fabulous seafood dish at home!
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. Our Lemon Sole has been beautifully prepared by the team at Rockfish.
Along with each portion of fish, you'll receive a luscious shrimp butter handmade by Rockfish's talented chefs. This is seriously tasty food that is just so simple to prepare.
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 and 1 shrimp butter.
Lemon Sole (FISH)
Brown Shrimps (CRUSTACEAN), Butter (MILK), Cayenne Pepper, Mace, White Pepper, Salt.
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.
Preheat your oven to 220˚C.
Drizzle a small amount of oil onto a tray/dish. Use the fish fillet to spread the oil out coating the fish and tray/dish. Alternatively a piece of baking parchment could be used instead of the oil.
Cook for 15 minutes.
Add Butter on top of fish for 2 minutes in the oven.
Remove from oven, cover with a piece of foil and let the fish rest for 3 minutes.
Plaice with Cream, Rosemary, Anchovies, Capers, Chilli & Garlic, by Gill Meller
It’s difficult to explain just how brilliant the combination in this sauce is. It’s big and bold with chilli heat, yet totally rounded from salty, umami capers and luxurious cream. When you eat it, it is as if the ingredients were invented only for this dish.
Pure Sea Salt 1x
The purest salt we have found and gives the most amazing depth of flavour to our meat.£4.95Out of stock
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