Pacific Whole Dover/Lemon Sole – 1kg – Just Beautiful – Fantastic Plate of Food

Pacific Whole Dover/Lemon Sole – 1kg – Magnificent plate of Food – So Fresh – Just Perfect as Fresh Tasting.

Pacific Whole Dover/Lemon Sole – 1kg – Order on Website Today – Delivering London and Home Counties Daily.

Pacific Whole Dover/Lemon Sole - 1kg
Pacific Whole Dover/Lemon Sole – 1kg

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!

Classic Pacific Whole Dover/ Lemon Meunière

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.
sea salt.
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.

For sauce:

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.


  1. Put the potatoes in a small pan of boiling salted water and boil for 12-14 minutes, or until tender, then drain.
  2. 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.
  3. 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.
  4. 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

Fresh fish is available to purchase from N&C Produce. Free delivery to your door.

Buy Fresh Fish Online | N&C Produce (

Leave a Comment

Your email address will not be published.