Pan-fried Lemon Sole with Noodles

by Sue Lawrence

Heat the oil in a large frying pan and when hot add the butter


1 tbsp Olive Oil
40g Butter
2 Lemon Sole
Salt and freshly ground Black Pepper
200g Egg Noodles
2 heaped tbsp Parsley (finely chopped)
Lemon wedges to serve

Pan-fried Lemon Sole with Noodles


Heat the oil in a large frying pan and when hot add the butter. Season the fish with salt and pepper and when the pan is almost smoking, add one fish (dark side down). Shake the pan a little so the skin does not stick, leave without touching for about 1½ minutes, then carefully turn the fish over. Cook for a further 1½-2½ minutes, you can test for readiness by prodding near the bone with the tip of a sharp knife, place on a warmed plate and keep warm.

Cook the other fish in the same way and place it on the warmed plate, keeping the pan to one side.

Meanwhile, cook the noodles to the instructions on the packet, and then drain.

Add the parsley to the fish pan, increase the heat and tip in the noodles, tossing them to ensure they are coated in the buttery parsley juices.

Serve the noodles with the sole and garnish with lemon wedges.

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