Lemon sole are a species of flat fish, similar to the larger and more expensive dover sole, or the less common megrim (sometimes called megrim sole). They're small but delicious, with a delicate flavour. Your fishmonger or fish counter will often have the fillets so preparing a whole flat fish from scratch isn't a problem.
Like most delicate fish they don't need very complicated cooking or recipes to make the most of them; in fact the simplest is often best. They pair well with sharp, rich and French flavours like lemon and butter in this recipe. They're also good with a few brown Morecambe Bay shrimps thrown in the pan at the end. Serve with seasonal green veg and some new potatoes if you need a bit more sustenance.
- 2 lemon sole fillets
- 50g unsalted butter
- juice of one lemon
- pinch of dulse seaweed flakes (optional)
- 1 tbsp capers, rinsed
- Malden sea salt and freshly ground black pepper
- frying pan
- fish slice
- lemon juicer
- measuring spoons
- Melt half the butter in a frying pan on medium heat. Season the fillets and add to the pan. Cook for three minutes.
- Turn over the fish. Add the rest of the butter, half the lemon juice, the dulse and the capers. Cook for another two minutes.
- Serve with a final squeeze of lemon juice, the veg and potatoes if using.