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This video shows you how to correctly fillet pan-ready Lemon Sole for a fish dish that hits the spot, at home or as part of your seafood menu. Lemon Sole is a firm flatfish that is native to Northern Europe. While the small bones of Lemon Sole are removable, cooking methods often include keeping the bones for added flavour, ensuring no wastage. The ideal season for Lemon Sole is during late spring to early autumn. Due to the sweet and delicate flesh of the fish, Lemon Sole is a popular choice.
The skin of the fish means it can be difficult to fillet Lemon Sole correctly. This video demonstrates how to effectively remove the skin from the flesh, allowing you to prepare your Lemon Sole perfectly. We believe that the best way to enjoy Lemon Sole is grilled, steamed or baked. Because of the sweet but delicate flavour of Lemon Sole, it is best served a light creamy sauce or a lemon and herb based sauce. Lemon Sole also makes great battered fish.
Plunge into some our other filleting knowledge to find out the best ways to prepare Bream, Plaice, Mackerel and other types of fish. Ravenous for Red Mullet, Gurnard or any of our other delicious products? Check out our range of responsibly sourced fish.
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