Grilled lemon sole with lemons

1 lemon sole, 600-800g, gutted, but skin on

1 lemon, plus extra wedges to serve

A few knobs of unsalted butter

Sea salt

Chopped parsley to serve

Pre-heat the grill to a maximum. Trim the fins and tail from the fish. Cut the lemon into slices about 5mm thick – to make a bed for the whole fish to lie on. Butter a grill tray and arrange the lemon slices on it, roughly in the shape of a fish.
Smear the butter all over the fish, season both sides with salt, and lay it, dark side up, on the lemon slices. Score the top a few times, up to 5mm deep, with a sharp knife
Slide the grill under the hot grill and cook for 10 minutes, until the skin is browned and the centre is cooked
Baste the fish with the buttery, lemony juice a couple of times during cooking
Serve with crushed or mashed potato, and a salad

Get in touch to see which ingredients for this we have in stock today. Call us on 07399 549295 or email cliftonseafood@outlook.com

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