Crispy breadcrumbed lemon sole

Crispy breadcrumbed lemon sole
  • Serves icon Serves 4
  • Time icon Takes 20 minutes to make and 10 minutes to cook

This fish dish is gorgeous served with chips and lemon wedges.

Nutrition: per serving

Calories
582kcals
Fat
34.7g (15.2g saturated)
Protein
32.9g
Carbohydrates
37g (2.6g sugars)
Salt
1.7g
Calories
582kcals
Fat
34.7g (15.2g saturated)
Protein
32.9g
Carbohydrates
37g (2.6g sugars)
Salt
1.7g

Ingredients

  • 2 tbsp Dijon mustard
  • 200ml crème fraîche
  • 2 tsp finely chopped fresh tarragon
  • 150g soft white breadcrumbs
  • 2 tbsp plain flour, seasoned
  • 4 lemon sole, filleted and skinned
  • 4 tbsp sunflower oil

Method

  1. Mix together the mustard, crème fraîche and tarragon in a large bowl and season. Place the breadcrumbs and the flour in 2 more large bowls.
  2. Dust the fish fillets in the flour, shaking off the excess. Spread the mustard crème fraîche over both sides of each fillet, then firmly press in the breadcrumbs. Lay on baking paper-lined plate and chill until needed.
  3. Set 2 non-stick frying pans over a medium heat. Liberally cover the bottom of each pan with the oil. Once sizzling hot, add the crumbed fish and cook for about 2 minutes each side or until cooked through. Serve with lemon wedges and chips.

delicious. tips

  1. Follow the Marine Conservation Society’s advice and buy lemon sole only between September and March.

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