A 1kg bag of wild North Sea lemon sole fillets — 3–4 fillets per pack at approximately 250–350g each. Lemon sole isn’t actually a true sole — it’s a flounder — but the delicately sweet white flesh has earned it a permanent place in British and French cookery. The right fillet for simple, fast cooking that lets the fish lead.
Pack details
- Net weight: 1kg
- Fillets: 3–4 per bag, 250–350g each
- Catch: wild-caught, North Sea
- Storage: keep at −18°C; defrost overnight in the fridge before cooking
How to cook lemon sole
- Pan-fry: 2–3 minutes per side in butter and oil over medium-high heat.
- Sole meunière: seasoned flour, fry in butter, finish with brown butter, lemon and parsley.
- Grill: brush with butter, grill 3 minutes per side until just opaque.
- Bake en papillote: wrap in parchment with vegetables, white wine and herbs; bake 200°C for 8–10 minutes.
- Steamed: 4–5 minutes over simmering water with lemon and dill.
Pair with a chilled Sauvignon Blanc, Chenin Blanc or Pinot Grigio.
Sourcing and delivery
Wild-caught from the North Sea, filleted for ready-to-cook convenience. Dispatched frozen from our UK warehouse in insulated packaging.
