Lemon sole with a citrus and herb butter


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.

Drink recommendation

Try crisp sauvignon blanc with this dish. Astrolabe Discovery Sauvignon Blanc 2010 Awatere Valley, Marlborough, New Zealand.

Lemon sole with a citrus and herb butter
  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Total time: 30 minutes 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 912.112kJ
Fat 12.6g
Saturated Fat 7g
Salt 0.36g

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5 stars

Average user rating Based on 18 ratings

This recipe was first published in Mon Aug 01 14:52:00 BST 2011.