"Lemon Sole is very sustainable and a great alternative to the more pricey Dover Sole. Serving fish on the bone is the best way to serve fish as it pretty much guarantees maximum flavour and prevents the fish from drying out. It can seem daunting but is 100% worth giving it a go!"
Caper and Cure Head Chef, Craig Summers serves up Lemon Sole with fino sherry caper butter dill and radishes.
1 tablespoon capers
1 x 350g lemon sole
1 teaspoon chopped dill
1 x teaspoon coped shallot
4 x radishes shaved thinly
Start by preparing lemon sole, I like removing the dark top skin with a cloth start by getting a cloth and pulling the skin up using your finger to pull the flesh down whilst pulling skin up. Use a knife to cut off the head at the gills, and using a pair of kitchen scissors, snip away the fins, frills and tail (you could also ask your fishmonger to do this for you)
Season lemon sole with sea salt then pan fry white skin side down in a non stick frying pan in oil making sure the pan is at a medium-high heat
While the fish is cooking sweat down shallots, capers and fino sherry whisk in butter to thicken sauce like a beurre Blanc add shaved radishes and dill to sauce when ready to serve.
Finish fish by flipping over when golden roughly 5 minutes (350g to 450g fish squeeze lemon juice over fish and rest until fish is cooked. (non-translucent in the centre).
Place fish on a plate and dress with sauce we have served our fish with stem broccoli but you can use whatever works for you.