Lemon Sole fillet
1 x 5-6oz fillet

Icelandic Lemon Sole Fillets – Nutritious, Delicious, and Delicate

Our lemon sole fillets are among the most sought-after seafood options, prized for their delicate flavours and premium quality. Sustainably caught in the pristine Icelandic waters, these fillets are carefully prepared and sealed with a protective ice glaze to lock in freshness and taste.

Lemon sole is an excellent choice for a healthy and flavourful meal. Its mild, tender texture makes it versatile for various cooking methods, including grilling, baking, or pan-frying. Elevate your next meal with our Icelandic lemon sole fillets and savor the difference!

Pan-Fried Lemon Sole Fillets with Lemon Butter Sauce recipe

Ingredients:

• 4 lemon sole fillets (about 6 oz each)
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup all-purpose flour (optional, for dredging)
• 2-3 tablespoons olive oil or butter
• 3 tablespoons unsalted butter
• 1 lemon, juiced (plus extra lemon wedges for serving)
• 2 tablespoons capers, drained (optional)
• Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Prepare the Fillets:
   • Pat the lemon sole fillets dry with paper towels.
   • Season both sides with salt and freshly ground black pepper.
2. Dredge the Fillets (Optional):
   • If you prefer a lightly crispy exterior, dredge the fillets in flour, shaking off any excess.
3. Pan-Fry the Fillets:
   • Heat the olive oil or butter in a large skillet over medium-high heat.
   • Once the oil is hot (but not smoking), carefully add the fillets to the pan.
   • Cook for about 2-3 minutes on each side, or until the fish is golden brown and cooked through. The flesh should be opaque and flake easily with a fork.
   • Remove the fillets from the pan and set them aside on a warm plate.
4. Make the Lemon Butter Sauce:
   • In the same pan, reduce the heat to medium and add the unsalted butter.
   • Let the butter melt and start to turn golden brown (about 2 minutes), stirring occasionally.
   • Add the lemon juice to the pan, and if using, add the capers. Stir to combine and cook for another minute.
5. Finish and Serve:
   • Pour the lemon butter sauce over the cooked lemon sole fillets.
   • Garnish with chopped parsley and serve with extra lemon wedges on the side.

Tips:

• Serving Suggestions: Serve with steamed vegetables, mashed potatoes, or a simple green salad.
• Alternative Cooking Method: You can also bake the lemon sole fillets. Place them in a baking dish, drizzle with olive oil, and bake at 400°F (200°C) for 10-12 minutes, then pour the lemon butter sauce over the top.

This recipe highlights the delicate flavour of lemon sole and pairs it beautifully with the tangy, buttery sauce. Enjoy your meal!