Lemon Sole always brings back lovely family memories for me, of days when my boys were small, as it was their favourite fish when we ate out. I can still see them perched on a high chair, devouring the delicate and delicious flakes of this beautiful fish from between their little fingers.
Once you taste lemon sole you will definitely wonder why you don’t eat it more often, this succulent and delicately flavoured fish is a real treat for the taste buds, and is quick and easy to cook.
The name ‘Lemon Sole’ is somewhat of a misnomer, as it is a member of the plaice family and more closely related to the Flounder or Dab than Dover Sole. It bears no flavour of lemon as suggested by the name, although it does resemble a lemon shape, the name is thought to originate from the French term ‘Limande’.
Like most flat fish, lemon sole has a rather unusual appearance, being a right-eyed fish with a small head and mouth and a smooth slimy skin. Reddish brown on the upper-side, it is speckled with flecks of pink, orange green and yellow.
Lemon sole is low in fat and rich in protein, a good source of B vitamins, magnesium, phosphorus and iodine. When cooked correctly it is ideal for those following a low cholesterol diet. Lemon Sole is also a sustainable choice of fish as it is plentiful and is widely available. It can be cooked whole or as fillets.
The best way to capture the delicate flavours of lemon sole is to serve it grilled, pan-fried or steamed. The sweet white flesh of this fish should be accompanied by a very light sauce so as not to overpower the flavour. Try it and you will definitely be back for more!