Lemon Sole Roast

Total Time: 60 mins

Level: Easy

Servings: 2 People

An uncomplicated, satisfying and comforting dish that rivals turkey, chicken or lamb any day of the week.

This recipe cooks the fish whole. The benefits are close-to-zero preparation, and maximising the yield of the fish provided. When cooked to perfection, lemon sole simply slips off the bone with ease. Sure, you do have a small battle with the bones, but these can be pulled out at the table without much hassle at all.

We’ve paired this succulent and delicate white fish with your classic roast dinner trimmings for a Seafood Cornwall take on a Christmas lunch.

A HUGE shoutout to Marisco Fish for this beautiful lemon sole. Order fresh #FishToYourDoor from Marisco Fish from their website!

Ingredients

1 lemon sole, whole
Potaotes & sweet potatoes, enough for 2
Parsnips, enough for 2
Carrots, enough for 2
Mushrooms, 100g
Sprouts, or your favourite greens!
75g butter
1 lemon
A good bunch of parsley
1 clove of garlic

Method

Prepare your veggies! Chop up parsnips, potatoes, and sweet potatoes and par boil for 5-10 minutes. Drain, and add to a baking dish along with carrots and chopped mushrooms. Drizzle with olive oil and season with salt and pepper, and roast for half an hour.
Prepare your lemon sole. Rinse the fish all over under cold water to clean it. On the dark side of the fish, make several scores down to the bone. This allows the flavours to penetrate the fish!
Melt the butter - low and slow - in a saucepan. Add the lemon juice, chopped parsley, chopped garlic, and season well.
Remove your roast veggies from the oven, and sit your lemon sole on top, making sure all the sides are tucked in. Drizzle the lemon butter sauce over the fish, and add a few slices of lemon. Return to the oven for a final 12-15 minutes. As always, be careful not to overcook your fish!
Serve immediately, and enjoy!