Stephen Barrett's Fillets of Lemon Sole with Lemon and Orange Butter

Stephen Barrett’s Fillets of Lemon Sole with Lemon and Orange Butter

by | Living

Changing seasons bring different fish to our WestCountry Ports. If you are always looking for wonderfully fresh fish for your table this fabulous Lemon Sole dish will certainly fit the bill.

At Bistro One, we purchase from Moby Nick on the Barbican Quay, but you might wish to visit Lloyd and Anne Down at the Plymouth Pannier Market. Both can help with filleting and cleaning of all fish. Other seasonal fish can also be used.

RECIPE: Fillets of Lemon Sole with Lemon and Orange Butter


For 2 persons

  • 2 Medium/Large Lemon Sole filleted, skinned, washed and dried.
  • 125g (4oz) Butter
  • Seasoning to taste
  • Juice of 1 Orange and 1/2 Lemon
  • Torn fresh green herbs – parsley or basil
  • 1 Finely chopped small Onion
  • Small amount of fresh breadcrumbs


1. Wash, dry and season the fillets of Lemon Sole. Roll into paupiettes and secure with cocktail stick, inside of fillet to the outside.

2. Heat the oven for five minutes

3. Saute the Onion in half the the butter for five minutes on a low heat – do not burn!

4. Roast the Lemon Sole loosely covered with buttered foil on a seasoned, lightly oiled tray for 4/5 minutes, Gas mark 6 – Medium-hot oven

5. Remove foil dust with a sprinkling of fresh breadcrumbs and cook for one more minute, or until just cooked, remove from the oven and keep warm until sauce is finished

6. Add the Orange and Lemon juice to the onions followed by the torn green herbs.

7. Reduce for two minutes on low heat. Add remaining butter and whisk into sauce, adjust the seasoning.

8 .Pour the sauce on two warmed plates add the fillets of Lemon Sole

9. Serve with New Cornish Potatoes and Leafy Green Salad.

Wines to accompany

Champagne would be perfect!

Otherwise lighter styles such as good quality Muscadet, Spanish Albarino or Rueda, Dry Rieslings from Alsace or Australia, Viognier from Chile or the South of France or your favourite Sauvignon Blanc, in other words white wines without oak.

About the Stephen Barrett:

This is a guest article written by Stephen Barrett. Stephen is a Wine and Food Writer broadcaster and Restaurateur working from his restaurant Bistro One in Plymouth’s Ebrington Street.

Bistro One, 68 Ebrington Street, Charles Cross, Plymouth.

Reservations 01752 313 315. Private Parking available.

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