Lemon sole is a flat fish that seems like a nightmare to cook but really you can simply bake it, saute or add it directly to stews. They are sold either filleted or untouched for you to clean.
Baking is a really simple method, all you need to do is by tossing them in bread crumbs or flour. You can season the flour with a little salt and pepper.
Once it is ready, you can drizzle your baked lemon sole with olive oil and then sprinkle with some more sea salt or pepper and add some green salad to it.
breaded lemon sole recipe
The lemon sole is a flat fish with a smooth, slimy skin. They are native to shallow seas around Northern Europe and tend to live in stones low to depths of about 200 meters (660 ft) in the sea.
- 3 fillets
- 5 tablespoons bread crumbs
- 1/2 teaspoon black pepper
- a pinch of salt
- olive oil
- turn your oven on and warm it for about 5 minutes
- rub olive oil on both sides of the fillets
- roll both sides of the fillets in crushed black pepper
- follow by lightly throwing bread crumbs on the fillets on one side and then turn it over to throw some more on the underside
- line a baking tray with tin foil
- rub some oil on the tin foil
- lay your fillets on the tray ready to go inside the oven
- cover the fillets with tin foil and place on a baking tray