Lemon Sole Whole
When it comes to baking fish whole, few beat a lemon sole. This glorious fish has pure white meat that is clean and briny tasting. The skin is also delicious and should always be eaten, as it doesn’t have that slight bitterness some fish skin has.
Lemon sole stocks are thought to be very healthy, being widely caught around the Atlantic, from the Bay of Biscay to Iceland, making it an important food fish.
In part, this is because a Lemon sole is exceptionally versatile, often regarded as having a firmer texture than most other flatfish, and a delicate flavour. One per person is heaps, or one between two for smaller appetites. Large ones can be filleted. Best done simple, with capers and butter, then cooked until nutty and browned.
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Description
When it comes to baking fish whole, few beat a lemon sole. This glorious fish has pure white meat that is clean and briny tasting. The skin is also delicious and should always be eaten, as it doesn’t have that slight bitterness some fish skin has.
Lemon sole stocks are thought to be very healthy, being widely caught around the Atlantic, from the Bay of Biscay to Iceland, making it an important food fish.
In part, this is because a Lemon sole is exceptionally versatile, often regarded as having a firmer texture than most other flatfish, and a delicate flavour. One per person is heaps, or one between two for smaller appetites. Large ones can be filleted. Best done simple, with capers and butter, then cooked until nutty and browned.
