Lemon Sole

The other night my husband and I made a lemon sole dish for dinner.  We found it  in our local market listed as “local” and “wild caught” so we had to get it.  It was really yummy so I want to share.


  • 1-2 tbsp olive oil (I leave it to your good judgment)
  • 1-2 tbsp butter (I leave it to your good judgment)
  • a bit of flour (optional)
  • 2 lemon sole fillets
  • 1 whole lemon
  • 1 tbsp water and/or white wine
  • basil
  • spinach
  • a small handful of pasta
  • salt & pepper

Begin with boiling the water for the pasta.  Next, heat a large frying pan with the olive oil and 1 pad of butter.  If you choose,  wash and lightly flour the lemon sole.   Lay the fish in the pan and salt/pepper the top.  Cover and lower the heat to medium.  Depending on the thickness of the fish (lemon sole is pretty thin) let the fish cook on one side for about 5 minutes then flip to the other side, recover and cook for another 3-4 minutes.  I’m not a professional chef and I won’t be in your kitchen while you’re cooking, so I’ll let you decide what’s right.  Go with your gut.

In the meantime, if the water is boiling, add the pasta.  Then wash and dry the spinach and basil and set aside.  When the fish is finished, take out of the pan and turn off the heat.  Set the fish aside on a plate and cover with some tin foil to keep in the heat.

Judging by what is left in the pan you may want to add a little more oil and/or butter.  Then add a little water or white wine and 1/2 of the juice of the lemon to de-grease the pan.  Scrape up all the floury bits from the bottom and discard.  Add the spinach and basil to the mix and let the spinach cook down for about a minute.  When the pasta is ready scoop it in with the spinach, etc. and swirl it around until everything is combined nicely.

Plate up the pasta and spinach and lay the fish over top.  Garnish with a wedge from the other half of the lemon and add a little more freshly ground pepper.  Here’s my finished product: this fish is so light and flakey, it pretty much fell apart when I was transferring it to my plate (like I said, I’m not a professional chef) but it’s still super yummy!

Other options: instead of pasta you could use rice, cous cous, or you don’t have to use anything and just eat the fish and spinach/basil.  

If you try it, let me know what you think or feel free to ask any questions or leave any comments or suggestions.

2 thoughts on “Lemon Sole

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