WHOLE LEMON SOLE
WITH OLIVE & CAPER SAUCE
By Simbooker on the 28th April 2019
Files & Tags: recipes, index, fish & seafood, tomatoes, plantains and fruits
"Flatfish are my staple fish for the restaurants;
dramatic served whole, easy to fillet,
quick to cook and delicious to eat."
MAT FOLLAS
dramatic served whole, easy to fillet,
quick to cook and delicious to eat."
MAT FOLLAS
Aside from Sea bass, Lemon Sole is my favourite fish. It's a flatfish with super delicate white flesh, and tastes wonderful. It's actually not a true Sole, it is closely related to Plaice and Flounder and is a popular food fish. This is a simple recipe served with a vibrant spring sauce.
WHOLE LEMON SOLE RECIPE
This recipe is for a whole Lemon Sole scaled and gutted.
1. Heat about a quarter cup of cooking oil in a pan or skillet.
2. Sprinkle salt and pepper on both sides of the fish, then give the fish a light dusting of flower on the skin side up.
3. Once the oil reaches smoking point heat, turn to medium heat and then add the fish to the pan, sear on both sides for approximately four minutes each-depending on the size of the fish. Pour the delicious Olive and Caper Sauce over the fish. See recipe here
1. Heat about a quarter cup of cooking oil in a pan or skillet.
2. Sprinkle salt and pepper on both sides of the fish, then give the fish a light dusting of flower on the skin side up.
3. Once the oil reaches smoking point heat, turn to medium heat and then add the fish to the pan, sear on both sides for approximately four minutes each-depending on the size of the fish. Pour the delicious Olive and Caper Sauce over the fish. See recipe here