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Whole Lemon Sole Recipe | Lemon Sole Recipe

Scottish Food Recipes & Tasting Notes

We’re a passionate bunch at Monteiths with a real flavour for freshly prepared, locally sourced Scottish food alongside great cocktails. Our team have curated a selection of great food & drink Scottish recipes for you to try at home. Hopefully these give you a taste of what we’re all about.

Whole Lemon Sole

Our new Spring menu has recently launched with the main menu consisting of some excellent seafood and meat dishes. For the next instalment of our Recipe Book we will focus on our Whole lemon sole dish with brown shrimp, seaweed and lemon butter. Lemon sole is a flatfish native to shallow seas around Northern Europe . It’s a flounder (the family that includes plaice and turbot). It has a delicate, sweet white flesh and is best cooked simply and served with a light sauce.

Keeping in line with this simple yet tasty approach we oven cook our lemon sole with some herbs, a flavoursome lemon butter sauce. 

So, for this dish you will need:

  • 1 whole lemon sole (remove head and top skin)

For the sauce:

  • 150g butter
  • 50g dry seaweed 
  • 1 zest & juice lemon
  • 20g pink peppercorns
Pre-heat your oven to  200ºC/400ºF/gas 6. In a pot melt the butter, add the 50g of dry seaweed, the zest and juice of 1 lemon and 20g of peppercorns. Then cook the lemon sole in the over with the buttery sauce. for around 12-16 minutes however the time will be dependant on the size and thickness of the fish. When almost ready add 70g of brown shrimp for the last 5 minutes of cooking and add the 10g of herbs. Once it’s cooked, plate the fish up and finish off with half a lemon to be squeezed at the lucky person who gets to eat it discretion. 

As sole is a mild flavoured fish we suggest you go for a zesty and refreshing white wine to balance the delicate fish flavour.


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