Lemon Sole with Mushroom Sauce
This classic lemon sole recipe pairs the delicate flavour of fresh sole with a rich mushroom and herb cream sauce. It’s simple enough for a weekday meal but impressive enough for guests — especially when served with buttery new potatoes or seasonal greens.
⏱️ Prep Time: 10 minutes 🔥 Cook Time: 15 minutes 💡 Difficulty: Easy
Ingredients
- 2 lemon sole fillets (around 150–200g each)
- Olive oil and butter for frying
- 200g mushrooms, finely sliced
- 1 garlic clove, crushed
- 100ml double cream
- 1 tsp Dijon mustard (optional)
- Fresh parsley or chives, chopped
- Salt and black pepper
- Lemon wedges, to serve
Method
- Heat a splash of oil and a knob of butter in a frying pan. Add the mushrooms and garlic, and cook gently for 5–6 minutes until soft.
- Stir in the cream, mustard if using, and herbs. Season with salt and pepper, and simmer for 2–3 minutes. Set aside.
- In another pan, heat a little oil and butter. Season the lemon sole with salt and pepper, then fry for 2–3 minutes per side until golden and just cooked through.
- Spoon the warm mushroom sauce onto plates and top with the fish. Garnish with lemon wedges and more fresh herbs if desired.
Serving Suggestion
Serve with new potatoes and green beans, or try it with crusty bread to mop up the sauce. This recipe also works beautifully with other flat fish like plaice or dab.
Order fresh lemon sole from Hamiltons Fish — expertly prepared and delivered chilled, never frozen.
