Lemon Sole is a delicious fish landed in significant quantities into Cornish markets like Looe. It has very soft but deliciously flavoured flesh. With this quick and easy to follow video guide you too can prepare a delicious fillet or two in no time under the guidance of our expert mongers!
Fishmonger Matt's top tips for filleting fish:
Make sure you're working on a clean, dry and secure chopping board as well as placing a damp cloth underneath to prevent the board from moving.
Use a sharp knife with flex in the blade approx 6 inches long.
ALWAYS cut away from yourself, keep the sharp pointy thing away from your body!
Maintain clean and confident strokes with the blade, the more cutting you do, the poorer the fillet.
Put adequate pressure on the blade by maintaining a consistent downward pressure to maximise yield against bone, be cautious not to apply too much, however!
If you're a complete novice, firstly welcome! Secondly, practice filleting on cheaper fish such as mackerel to avoid disappointing cuts on expensive fish.
If in doubt, leave it to the professionals and order superb fillets of the freshest fish in Cornwall. We don't mind if you take the credit!
Chef Adam's Lemon Sole tips:
If you take lemon soles whole we recommend you have it skin on. Score the fish on both sides, season with Cornish seasalt and pepper, put a few pieces of butter onto it and cook it under a very hot grill. Squeeze some lemon juice over it just before serving - simply delicious! For fillets try them skinned with white crab meat rolled up on them. Put a small knob of butter on each on and cook in a hot oven. Season with Cornish Seasalt and Butter and a quick squeeze of lemon is all you need before serving. Chef Adam has made some fantastic recipes using Lemon Sole in our development kitchen, see them here:
Is Lemon Sole healthy for me?
Lemon Sole is a good source of Omega 3 providing 140mg per 100g of fish.
Is Lemon Sole sustainable?
Yes, we are pleased to say that Lemon Sole is sustainable, read more on that here: