| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 15g | 7g | 28g |
| sugars | fibre | protein | salt |
| 3g | 2g | 46g | 0.7g |
Why I Love British Baked Lemon Sole with Herb and Lemon Crust
I’ve had the pleasure of experimenting with countless recipes, but there’s something uniquely alluring about this traditional British dish, Baked Lemon Sole with Herb and Lemon Crust. Talk about bursting with fresh flavours and a satisfying crunch! This recipe takes me back to my culinary journey across the United Kingdom, where I was exposed to an array of richly varied regional dishes. This particular dish, however, holds a special place in my heart due to its simplicity, elegance and palate pleasing attributes.
Baked Lemon Sole with Herb and Lemon Crust, A Meditation on Flavors
Weaving together threads of distinct flavours, this Baked Lemon Sole with Herb and Lemon Crust recipe brings forth elevated minimalist cooking. Combining the nuanced taste of tender lemon sole fillets, partnered with an infusion of fresh herbs and a zingy lemon zest crust, this dish represents the epitome of British cuisine in its subtlety and understated brilliance.
This recipe carries the influence of celebrity chef Jamie Oliver, whose work in overhauling and showcasing British culinary traditions is inspiring. Much like Jamie’s approach to cooking, this recipe emphasizes the use of fresh ingredients, while the harmonious combination of herbs and lemon echos the spirit of his style.
A Journey from Plate to Palate
The process of creating this dish is just as enjoyable as savoring it. As you massage the sole fillets with a blend of minced garlic, lemon juice, salt and pepper; the kitchen fills with an aroma that transports you straight to the serene British countryside.
The final assembly and baking creates a golden crust of breadcrumbs and herbs that not only adds a delightful visual appeal, but also ensures each bite comes with a tangy zest and an inviting crunch. The taste is transformative, and as the flavors unfold on your palate, you’ll find yourself in awe of the complexity underlying this seemingly simple dish.
Above all, a personal favourite element of this recipe is how incredibly versatile it is. It can easily stand as a star dish for any gathering or be a quiet comforting supper after a long day. Indeed, my partner, Gordon, loves nothing more than unwinding with a serving of this baked lemon sole paired with a relaxing glass of white wine.
Through this Baked Lemon Sole with Herb and Lemon Crust recipe, I invite you to experience a taste of the British culinary tradition, wonderfully light and savory, capturing the essence of a centuries-old gastronomic legacy.
What You’ll Need
- 6 lemon sole fillets, around 4-6 ounces each
- 1/2 cup of plain flour
- Salt and pepper to taste
- 2 tablespoons of olive oil
- 1 stick of unsalted butter
- 2 cloves of garlic, minced
- Grated zest of 2 lemons
- 2 tablespoons of fresh lemon juice
- 1 cup of fresh breadcrumbs
- 1/4 cup of fresh parsley, chopped
- 1/4 cup of fresh dill, chopped
- 1/4 cup of fresh chives, chopped
Method
Step One
Preheat your oven to 400 degrees F (200 degrees C) and place the lemon sole fillets on a parchment-lined baking sheet. Season each fillet with salt and pepper.
Step Two
Place the flour in a shallow dish and coat each fillet lightly with the flour, shaking off any excess. Heat the olive oil in a large frying pan over medium heat and add half the butter. Once the butter has melted, add in the fillets and cook each side for 2-3 minutes, until golden brown. Remove the fillets from the pan and place them back on the lined baking sheet.
Step Three
In the same frying pan, add the remaining butter and the minced garlic. Cook until the garlic starts to term golden and then add the grated lemon zest and lemon juice. Stir the mixture together until fully combined.
Step Four
Add the breadcrumbs to the pan and cook for 2-3 minutes, until they start to get crispy. Stir frequently to avoid burning. Once the breadcrumbs are ready, remove the pan from the heat and stir in the chopped parsley, dill, and chives.
Step Five
Spoon the breadcrumb mixture evenly over each lemon sole fillet, pressing it down gently to create a crust. Place the baking sheet in the oven and bake the fillets for 10-15 minutes, until the fish is flaky and the crust is golden brown.
Step Six
Remove the lemon sole fillets from the oven and serve them immediately. Enjoy your Baked Lemon Sole with Herb and Lemon Crust!
