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.
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Ingredients
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Imperial
Lemon sole
- 1 knob of butter
- 1 garlic clove, peeled and finely chopped
- 700g of lemon sole, skinned and filleted
- 1 lemon, juiced
- 225ml of double cream
- 75g of Parmesan, grated
- 2 tbsp of fresh parsley, finely chopped
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
- 1 knob of butter
- 1 garlic clove
- 700g of lemon sole
- 1 lemon
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
- 225ml of double cream
- 75g of Parmesan
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
- 2 tbsp of fresh parsley
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Lemon sole with Parmesan and cream
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© Great British Chefs 2019