Lemon Sole with Red Pepper

Lemon Sole is delicate and delicious - and although expensive, is definitely a superb fish choice for a celebratory dinner... In this special sole recipe, the fish is simply prepared, lightly floured and seasoned, and pan fried for a few minutes on each side. With a little almond crumb sprinkled over the top, this fish dish is fabulous served with some Sauté Potatoes and a good Green Salad.


  • Lemon Sole
  • 2 Slices Bread
  • 1 Clove Garlic
  • Handful Roasted Almonds
  • 1/4 Red Pepper
  • Plain Flour
  • Salt & Pepper

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)

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