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|Lemon Sole - Found in the North Atlantic the Lemon Sole come 6oz - 12oz on size. They can be skinned if required. They give a fuller flavour to plaice fillets. Top tip - Rolling fresh crab meat inside the fillets and grilling will give an unbeatable flavour.
Please note that despite our best efforts fish are not caught in uniform sizes and we aim for within a 5% discrepancy
on quoted weights. These weights are taken before any finishing options e.g skinning or filleting are applied.
Fillet of Sole in Olive Oil Sauce
90ml/3fl.oz. Fresh Lemon Juice
120ml/4fl.oz. Extra Virgin Olive Oil
4 Garlic Cloves, crushed
1 tbsp Freshly Chopped Oregano
4 large or 8 small Fillets of Sole
2 teasp dried Dill Weed
Salt and Black Pepper
1. Preheat the oven to 200C, 400F, Gas Mark 6.
2. Place the lemon juice, olive oil, minced garlic and oregano in a large glass jar, cover with a lid and shake well until creamy. Divide sauce in half and set aside.
3. Sprinkle each side of the fish fillets with dried dill weed, salt and black pepper.
4. Place the fish in a shallow oven-proof dish and pour the sauce over the top. Bake for 15-20 minutes. Serve immediately.
This recipe was taken with kind permission from www.recipes4us.co.uk