Lemon sole has delicate, sweet white flesh and is best cooked simply. We recommend grilled or fried and served with a light sauce; caper, white wine and lemon is our favourite!
Whole fish will be gutted and oven ready but if you would like the head off and the fins trimmed let us know. The average lemon sole will produce two fillets which will feed two people and there will be a few small bones at the top of each fillet.
Stuck for ideas? Here's a few recipe suggestions from Great British Chefs
Method of production — Caught at sea
Capture method — Demersal otter trawl
Capture area — North East Atlantic (FAO 27)
Stock area — Cornwall
Stock detail — 7e, 7f, 7g, 7h
Sustainability rating - 4 - should not be considered sustainable.