Prepare your garnish by whizzing a couple of slices of (homemade) Bread up with a clove of Garlic and a small handful of roasted Almonds. Heat a pan and lightly toast these crumbs until golden brown (but not burnt!)
Finely dice a quarter of a Red Pepper (or a little more if you fancy)
Get your fishmonger to prepare the Lemon Sole by cutting their heads off and trimming all round their fins (he does this much better than I can at home, and probably describes the process more accurately and eloquently too)
Get a plate ready with some Flour and Salt & Pepper. Dust each Lemon Sole with seasoned Flour… you’re after an even but light coating on each one
Heat a pan with a little Olive Oil (you may need one per Fish depending on their size). When hot, add the floured Lemon Sole and fry over a medium heat for 3 – 5 minutes per side. When ready the fish will be moist, but easy to flake…
Drain them quickly on kitchen paper before serving promptly; with a light sprinkling of the Almond Crumb and some of the diced Red Pepper
A small dollop of Homemade Mayo, or some 0% Greek Yoghurt would be good. That and/or a large wedge of Lemon or Lime (I also served some roasted Garlic Cloves, as pictured)