Lemon sole with Parmesan and cream

30 minutes


Lemon sole

  • 1 knob of butter
  • 1 garlic clove, peeled and finely chopped
  • 700g of lemon sole, skinned and filleted
  • 1 lemon, juiced
  • 225ml of double cream
  • 75g of Parmesan, grated
  • 2 tbsp of fresh parsley, finely chopped


To start this lemon sole recipe, melt the butter in a frying pan until foaming, then add the garlic and fry for 2-3 minutes, or until softened. Lay the sole fillets in the pan. Squeeze over the lemon juice and season with salt and freshly ground black pepper
  • 1 knob of butter
  • 1 garlic clove
  • 700g of lemon sole
  • 1 lemon
Pour the cream over the lemon sole and sprinkle over the Parmesan. Cook gently for 5-6 minutes, turning the fish over halfway through cooking, or until the fish is cooked through
  • 225ml of double cream
  • 75g of Parmesan
To serve, place the sole onto a flat serving dish and pour over the creamy cheese sauce. Sprinkle over the chopped parsley and serve with a side of steamed greens
  • 2 tbsp of fresh parsley