Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Spicy Lemon Sole with Crisp Potato Wedges

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Spicy Lemon Sole with Crisp Potato Wedges

    This is delicious served with a green salad.

    • Preparation time: 5 minutes
    • Cooking time: 25 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 1 tbsp paprika
    • 1 tsp garlic granules
    • ¼ tsp ground cumin
    • Fine salt
    • 4 lemon sole, filleted and skinned
    • 2 tbsp sunflower oil
    • Lemon wedges, to serve
    • 1 tbsp olive oil
    • Potato Wedges
    • 4 medium, slightly floury potatoes, such as Kestrel
    • 2 tbsp olive oil
    • Coarse salt


    1. Preheat the oven to 200°C, gas mark 6. Cut the potatoes into thin wedges. Toss them in a bowl with 2 tbsp olive oil. Season with coarse salt and tip on to a baking sheet. Roast for 25 minutes, stirring once.
    2. Meanwhile, mix together the paprika, garlic granules, cumin and a pinch of fine salt in a small bowl. Trim the skinned fish fillets and cut each fillet in half lengthways, so you end up with 16 long, thin pieces. Place the fillets in a bowl and coat with 1 tbsp olive oil. Mix in the paprika mixture, taking care that each lemon sole fillet is thoroughly coated with the mixture.
    3. Set 2 non-stick frying pans over a medium-high heat. Pour 1 tbsp sunflower oil into each pan and once hot, add the fish. Fry briskly for a minute on each side and serve immediately with some lemon and the potato wedges.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars