Lemon sole with Parmesan and cream

A rich Parmesan cream sauce is the perfect accompaniment to the delicate flesh of lemon sole fillets in this simple fish supper from Galton Blackiston. A little freshly squeezed lemon juice and chopped parsley add some freshness, and it could be served with any steamed greens or salad on the side.

First published in 2015

Ingredients

Metric

Imperial

Lemon sole

Method

1
To start this lemon sole recipe, melt the butter in a frying pan until foaming, then add the garlic and fry for 2-3 minutes, or until softened. Lay the sole fillets in the pan. Squeeze over the lemon juice and season with salt and freshly ground black pepper
2
Pour the cream over the lemon sole and sprinkle over the Parmesan. Cook gently for 5-6 minutes, turning the fish over halfway through cooking, or until the fish is cooked through
3
To serve, place the sole onto a flat serving dish and pour over the creamy cheese sauce. Sprinkle over the chopped parsley and serve with a side of steamed greens
First published in 2015

There can't be many Michelin-starred chefs who started out selling homemade cakes, biscuits and preserves on a market stall in Rye in 1979. Yet, the quietly spoken, endearingly eccentric Galton Blackiston isn't like other chefs.

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