Wild Lemon Sole has a light, fresh flavour and it's perfect for a speedy meal. We leave the bones in for flavour, but they are easy to remove after cooking - let us show you how to cook and serve a whole lemon sole in under 10 minutes!

Step 1 - Cooking
Pat the fish dry with kitchen paper. Lightly coat both sides of the Lemon Sole with plain flour, tapping off any excess. Heat 1tbsp of olive oil and 10g-20g butter in a large frying pan over a medium heat. Place the fish in the pan, thinner side down, and fry for 2 minutes without touching, then turn the fish and cook for a further 2-3 minutes. Lift onto a warm serving platter or board.

Step 2 – Easing the fish away from the bones
Remove the lateral bones by running a knife or a spoon around the outside of the fish. Then run the knife or spoon down the middle of the fish and gently ease the fillets on both sides away from the bones.

Step 3 – ‘Unzip’ the bones from the fillets
Using the knife, loosen the bones at the tail or head end, take hold of the bones and lift carefully from the flesh. The bones should come away easily and the fillets be left, ready for serving.

Step 4 – Serve!
Serve the fish on a serving platter, or arrange on preheated plates with accompaniments of your choice. For a quick and delicious sauce, combine some of buttery pan juices with a squeeze of lemon juice and some chopped parsley. Spoon generously all over the fish, then finish with a sprinkling of sea salt and a grind of black pepper.