Aishling Moore: How to make a lovely lemon sole with verde butter
Lemon sole herb butter, recipe by Aishling Moore: Picture Chani Anderson
My mother would often pick up a few fillets of lemon sole on a Friday in the English Market. She’d coat them in seasoned flour, pan fry them quickly, and serve them very simply with some steamed new spuds for dinner.
Lemon sole evokes a certain nostalgia in me, being one of the very first species I ate, so when available it’s always something I’ll have on my table or feature on my menu.
