Pacific Whole Dover/Lemon Sole – 1kg – Magnificent plate of Food – So Fresh – Just Perfect as Fresh Tasting.
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Pacific Whole Dover/Lemon Sole – 1kg.
Pan Fried Lemon Sole
Lemon sole is a flat fish which is native to Northern Europe. It is best when simply cooked and served with a buttery sauce, just as it is here!
Pacific Whole Dover/Lemon Sole While both of these species are flatfish, they originate from entirely different families: dover is a true sole, but lemon sole is in fact a righteye go to pieces, much more carefully related to the halibut . “they both have white flesh, yet dover sole is a whole lot stronger, with a more powerful flavour.”
Fish: Pacific Whole Dover/Lemon Sole
1/2 mug all purpose flour
4 single fillets.
freshly ground black pepper.
2 tbsp vegetable oil
2 tbsp unsalted butter.
1/2 stick butter, cut into 4 pieces.
2 tablespoons sliced fresh parsley.
1 tablespoon fresh lemon juice.
4 Lemon wedges.
Place flour in a flat tray. Rinse fish (Dover / Lemon Sole) rub with paper towels. Sprinkle both sides of fish with rugged salt and newly ground pepper. Dip the fish on both sides with flour; get rid of excess. Position on plate.
Heat oil in large skillet over medium-high warmth until oil is hot as well as sparkles. Add butter; swiftly swirl frying pan to coat. When foam subsides, include fish and cook up until golden on bottom, 2 to 3 minutes. Very carefully transform fish over and cook up until opaque in centre as well as gold on base, 1 to 2 minutes. Separate fish in between 2 warmed plates, cover with foil. Pour off drippings from frying pan; clean with paper towels.
Place frying pan over medium-high warmth. Include butter until golden, 1 to 2 minutes. Remove from warm; stir in parsley and lemon juice (sauce may sputter). Spoon sauce over fish. Serve with lemon wedges.
Pan-fried lemon sole with caper and parsley dressing.
- 4 fillets lemon sole
- 2tbsp plain flour, seasoned
- 1tbsp groundnut oil
- 50g (2oz) butter
- 2tbsp nonpareilles (small) capers, rinsed
- 2tbsp flat-leaf parsley, chopped
- squeeze lemon juice
For the potatoes
- 250g (8oz) new potatoes, halved if large
- 15g (½oz) butter
- 50g (2oz) watercress, stalks removed
- lemon wedges, to serve.
- Put the potatoes in a small pan of boiling salted water and boil for 12-14 minutes, or until tender, then drain.
- Meanwhile, dust the sole fillets in seasoned flour and shake off the excess. Heat the groundnut oil in a large, heavy-based frying pan over a medium heat, add the sole skin-side down and fry for 3 minutes. Carefully flip the fish using a palette knife and fry for another 2-3 minutes.
- Remove the pan from the heat, add the butter and swirl it around the pan. Add the capers, parsley and a generous squeeze of lemon juice, and season well. Spoon the buttery sauce over the fish a few times to baste it, then divide the fillets between 2 serving plates and pour over the rest of the sauce.
- For the potatoes, melt the butter and add the cooked potatoes and the watercress. Season and toss to wilt the watercress slightly. Divide the potatoes between the 2 plates, alongside the fish, and serve immediately (with some lemon wedges.
Pacific Whole Dover/Lemon Sole – 1kg