Lemon sole with a citrus and herb butter

  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Total time: 30 minutes 30 minutes

Serves: 4


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.