Lemon Sole Light and delicate, but not at all lemony!

Lemon Sole

Light and delicate, but not at all lemony!

Coming from the same fishy family as halibut and plaice, lemon sole has soft, lightly flavoured flesh with a delicate flake. Why it's called lemon sole is a bit of a mystery, and theories abound. Is it because it's shaped like a lemon? Hmm. Could be... But whatever it's called, this is a delicious and versatile fish that can be simply cooked for light and lean suppers, or made into a fancy centrepiece to be filleted at the table on special occasions. We've left it whole for you, as cooking it on the bone locks in succulence and adds flavour.

  • Delivered frozen
  • 300g, Serves 2

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Stocks of lemon sole in waters around the UK and Scandinavia are considered to be in good shape – with reports that numbers are increasing around Iceland. Unlike most other species, there's no enforced minimum landing size for lemon sole, but working with our seafood partners, we believe in sustainable fishing that means small specimens should stay in the sea. That way, stocks of lemon sole will remain healthy and available to fish sensibly for years to come.

 

  • Supplied: Insulated box at -18°C
  • Freezing: Suitable for home freezing, use within 6 months
  • Defrosted: Store between 0 - 5°C and use within 2 - 3 days

Lemon sole responds well to unfussy cooking that enhances its delicate natural flavour. Beware of overcooking it – you want to retain that soft texture. The classic approach is to very quickly pan fry (with minimal oil) of grill the fish before finishing it with herb butter and lemon. Softened shallots and capers also make good accompaniments. Whether you choose to fry, grill or bake your sole, you can test when it's ready by inserting a sharp knife into the thickest part of the fish. It's done if the flesh comes away easily from the bone. 

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