WHOLE LEMON SOLE

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WHOLE LEMON SOLE

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Ingredients
1 cup plain flour
6 medium sized lemon sole
125g unsalted butter
6 tbsp. olive oil
salt and ground white pepper
3 lemons
chopped fresh parsley

To Make

Trim lemon sole by removing head, fins and tail. The fishmonger will do this for you whilst he is removing the brown skin.
Place the flour on a tray or a large plate, sprinkle the fish with salt and pepper. Pat the fish with flour, covering completely; shake off excess flour.
Heat two tablespoons of oil and 1/3 of the butter in a large pan, (big enough for two fish), over a medium heat. When it has melted, sauté the fish on both sides until golden brown .
Remove the fish and place on a baking tray. Add the juice of one lemon to the browned butter, remove from the heat and add chopped parsley.
Pour butter mix over the fish and bake in oven at 180ºC for approx. 5 minutes.
Garnish with half lemon.