One Pan Summer Lemon Sole

One Pan Summer Lemon Sole

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Course Main Course
Cuisine Irish


  • 2 tbsp. olive oil
  • 400 g new potatoes cooked and sliced
  • 2 ripe tomatoes quartered
  • 1 lemon juice
  • 4 Lemon sole fillets
  • 2 tbsp. plain flour
  • 50 g butter
  • 2 tbsp fresh sage leaves
  • Salt and pepper


  • Place the filet of sole in the flour to coat them lightly and set aside.
  • Heat a sauté pan over medium heat. Drizzle some olive oil and place the potatoes.
  • Sauté for 2 minutes until coloured and warmed through then if the sauté pan is wide enough add the sole filet, flesh side down. Cook for a further 2-3 minutes, turning the fish over once. Season the fish with salt and pepper. Add the butter and tomato pieces and sage leaves.
  • Baste the fish with the foaming butter for 2-3 minutes. Squeeze some lemon juice and remove from the heat.
  • Serve the sole fillets with the potato and tomatoes.
Keyword fish, summer

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