A whole lemon sole, grilled directly over the coals for a beautifully crisp skin and delicate, flaky flesh. A simple, elegant way to enjoy this prime flatfish.
Ingredients
approx. 400-500g
to taste
to taste
cut into wedges, to serve
Health Notes
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smokeandsoil.com/recipes/whole-grilled-lemon-sole
by L Field
Prep
10 min
Cook
15 min
Total
25 min
Serves
4
Level
Medium
Method
BBQ
Ingredients
Lemon sole is a lean fish, rich in high-quality protein and a good source of B vitamins.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
350
kcal
45g
protein
2g
carbs
18g
fat
Values are estimates and vary with portion size and preparation.
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A simple brown butter sauce enhanced with fresh parsley, perfect for fish and potatoes.
Prepare the Fish
Ensure your fish is scaled and gutted; your fishmonger can do this for you. Pat the fish dry with kitchen paper, which is key to achieving a crisp skin. Rub it all over with olive oil and season generously with sea salt and black pepper on both sides.
Grill the Lemon Sole
Place the lemon sole directly on the grill over a medium-hot fire. Cook for 5-7 minutes on the first side, until the skin is golden and crisp. Carefully flip the fish using a wide fish slice and cook for a further 4-5 minutes on the second side.
Check for Doneness and Rest
The fish is cooked when the flesh is opaque and flakes easily away from the bone. You can check this by inserting a small knife into the thickest part of the fish. Transfer the grilled sole to a warm plate and let it rest for a few minutes before serving.
Health Notes
Lemon sole is a lean fish, rich in high-quality protein and a good source of B vitamins.
Per serving (estimate)
350
kcal
45g
protein
2g
carbs
18g
fat
