Pan-Fried Lemon Sole with a Lemon Butter Sauce

Pan-Fried Lemon Sole with a Lemon Butter Sauce
Fishboxer Fishbox HQ from

The simplest preparation of pan-fried lemon sole is the best, as it highlights the delicate texture and flavour of the fish.







  •  4 lemon sole portions
  •  65g plain flour
  •  7 tbsp butter
  •  1 lemon
  •  2 tbsp fresh parsley
  •  Salt and pepper (to taste)













  1.  Juice the lemon and finely chop the parsley.
  2.  Mix the flour with salt and pepper in a shallow dish.
  3.  Dredge the lemon sole portions in the flour mixture.
  4.  Heat a large skillet over high heat.
  5.  Add 3 tbsp of butter to the hot skillet.
  6.  Cook the lemon sole portions for 2 minutes on one side, then turn over and cook on the other side for a further 2 minutes, or until just cooked through.
  7.  Transfer the lemon sole portions to a pre-warmed plate and cover to keep warm.
  8.  Add the remaining butter to the pan and cook until golden in colour.
  9.  Add the lemon juice (to taste).
  10.  Bring to the boil and then add the parsley and salt and pepper.
  11.  Place the lemon sole portions on the plates and pour the warm sauce over.
  12.  Serve immediately with new potatoes and salad.