Lemon sole is a delicious, mild white fish that can be prepared in a variety of ways. With just a few simple steps, you can make a tasty lemon sole meal at home. In this article, I will instruct you how to cook lemon sole fillets in oven and in pan.
1. How To Cook Lemon Sole in Oven
Ingredients
- 2 lemon sole fillets (about 6 oz each)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1/4 teaspoon paprika
- Salt and pepper to taste
- Lemon slices, fresh parsley or dill for garnish
Equipment
- Aluminum foil
- Baking sheet
- Measuring spoons and cups
- Small mixing bowl
Instructions
Preheat your oven to 400°F.
Cut 2 large sheets of aluminum foil, about 12-14 inches long. Place the foil sheets on your work surface.
Pat the fish fillets dry with paper towels. Place one fillet in the center of each foil sheet.
In a small bowl, mix together the olive oil, lemon juice, paprika, salt, and pepper. Spoon the mixture over the top of each fillet.
Bring up the sides of the foil and fold the top and bottom together to create a well-sealed packet. Try to keep air tight.
Place the foil packets on a baking sheet and bake for 10-15 minutes. The fish should flake easily with a fork when it’s ready.
Carefully open the foil packets and transfer the fish to plates. Garnish with lemon slices, parsley or dill. Enjoy!
The steamed foil packets will keep the sole moist and tender. The lemon juice adds a bright, fresh flavor that pairs perfectly. Feel free to adjust the seasonings to your taste. Squeeze a lemon wedge over the top before serving for an extra punch of flavor.
2. How To Cook Lemon Sole in Pan
Ingredients
- 2 lemon sole fillets
- 1 tablespoon olive oil
- 2 tablespoons butter
- Salt and pepper to taste
- Lemon wedges for serving
Equipment
- Large skillet
- Spatula
- Measuring spoons
- Aluminum foil
Instructions
Pat the sole fillets dry with paper towels. Season both sides with salt and pepper.
Heat the olive oil in a large nonstick skillet over medium-high heat. Next, carefully place the fillets in the pan flesh side down. Cook for 2-3 minutes until browned.
Flip the fillets over and add the butter to the pan. Cook for another 1-2 minutes until the fish flakes easily. Baste the fillets with the melted butter as it cooks.
Transfer the cooked lemon sole to a plate. Squeeze fresh lemon juice over the top.
Optional – tent the plate with foil and let it rest for 5 minutes before serving.
The hot skillet helps create a crispy crust on the fish while keeping the interior moist. Basting the fillets with buttery pan juices adds rich flavor. Serve with lemon wedges, parsley, tartar sauce or any sides you desire.
3. What To Serve With Lemon Sole?
Lemon sole’s delicate flavor pairs well with many sides dishes. Here are some tasty options:
- Rice pilaf – Cook up a batch of rice pilaf with fresh herbs. The bright flavors complement the fish.
- Roasted potatoes – Crispy roasted potatoes are a satisfying pairing. Toss potatoes with olive oil, salt, pepper and roast at 400F until browned.
- Asparagus – Fresh asparagus spears steamed or grilled add color to the plate. Drizzle with olive oil or lemon.
- Spinach salad – A spinach salad with mandarin oranges, slivered almonds and poppyseed dressing balances the meal.
- Pasta – Buttered linguine or angel hair pasta makes a simple accompaniment. Toss with olive oil, salt, pepper and parsley.
- Bread – Crusty bread or rolls are nice for dipping in pan sauces or soaking up juices.
- Wine – Chardonnay, sauvignon blanc or pinot grigio work with the light seafood.
Lemon sole is such a versatile fish to prepare for dinner. Bake it en papillote style for moisture and flavor or pan-sear for texture. You can adjust the herbs, spices and accompaniments to suit your taste. Enjoy this mild, flaky white fish!
