Lemon Sole: A Fishmonger's Guide

What Is Lemon Sole?

Lemon sole (Microstomus kitt) is one of those fish that confuses everyone. It’s called a sole. It isn’t really a sole. It tastes a bit like a sole. It costs about a tenth of what proper Dover sole costs. And, quietly, it’s one of the most rewarding fish you can put in a pan.

It’s a flat fish, similar in shape to plaice but with smoother, yellower-brown skin (no orange spots). Soft, fine-flaked flesh. A sweet, delicate flavour that’s slightly more pronounced than plaice. The size is convenient too: a whole lemon sole is dinner for one, plated up with butter, lemon, and capers.

Where Our Lemon Sole Comes From

Channel day-boats whenever possible. South Coast lemon sole grounds are productive year-round and the fish doesn’t have to travel. From boat to counter is sometimes less than 24 hours. We also source from North Sea fisheries when local supply is short.

Look for line- or small-net-caught fish. Beam-trawled lemon sole is often damaged on landing, the welfare credentials are worse, and the smaller boats produce better-quality fillets every time.

The Best Time to Buy Lemon Sole

The fish spawns in early spring, and during March and April the flesh is thin and watery; avoid then. The proper season runs May through to December, with summer and autumn at the peak.

A late-summer lemon sole is one of the more underrated meals in British cooking. Cheap, available, beautifully simple to cook, and absolutely lovely on the plate.

How To Cook Lemon Sole

The whole fish is the way. Lemon sole is the right size for one portion (roughly 300-400g) and the bone adds flavour through cooking.

Pan-fried whole, meunière style: The classic. Dust in seasoned flour, fry in foaming butter for 3-4 minutes each side. Finish with capers, lemon juice, parsley, brown butter from the pan. Lift the fillets off the bone with a spoon at the table.

Grilled whole: Slash the skin diagonally a few times. Brush with butter. 4-5 minutes under a hot grill. The skin crisps, the flesh inside stays moist.

Pan-fried fillets: Plain flour dusting, butter, 90 seconds each side. They cook fast. Resist the urge to over-cook. Lemon sole goes from perfect to chalky in seconds.

Steamed: Whole fish over aromatics for 8 minutes. Light, elegant, the natural sweetness of the fish comes through.

Goujons: Strips of fillet, lightly breaded, fried briefly. Lemon sole goujons are noticeably better than plaice goujons: more flavour.

Buying Tips From The Counter

1. Buy whole. Better value, better quality, more flavour, more enjoyable to eat.
2. Look at the skin. Yellow-brown with a wet sheen. Dull, dry skin = old fish.
3. One whole fish per person is the rough rule (300-400g).
4. Avoid spring. March and April are post-spawning and the fish is poor.

Lemon Sole From Parkstone Fisheries

Whole fresh lemon sole and lemon sole fillets, prepared to order at the counter. Want them skinned, gutted, head off? Just say. Free delivery across all BH postcodes, £40 minimum order.