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Lemon sole with a citrus and herb butter
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2 lemon sole, about 550g each, trimmed
1 tbsp chopped dill
1 tbsp chopped curly parsley
½ lemon, zest and juice
50g unsalted butter, softened
1. Place each sole on a piece of foil. Mix the herbs and lemon zest into the butter; season. Top each fish with 25g butter and wrap the foil into parcels, sealing well.
2. Put them seam-side up on a hot barbecue; cook for 15 minutes with the lid closed. Open the parcels and squeeze on the lemon juice. Serve immediately.
Try crisp sauvignon blanc with this dish. Astrolabe Discovery Sauvignon Blanc 2010 Awatere Valley, Marlborough, New Zealand.
Typical values per serving:
Champteloup Sauvignon Blanc
This recipe was first published in August 2011.