Our Grilled Black Sole on the Bone is a favourite of our customers here at Jacks in Cromane, so we thought we’d share the secret recipe to cooking great fish with you.
Ingredients – Serves 4
4 Medium –Sized Black Sole
Juice of ½ Lemon
Freshly Ground Black Pepper
Melted Butter
A little extra butter & oil (if frying)
Fresh finely chopped Parsley
Lemon Wedges
Instructions
1. Wash the fish and dry thoroughly with kitchen paper. Heat the grill or a heavy frying pan; oil the grill rack if using, or heat an equal quantity of butter and oil in the pan
2. Season the fish on both sides with lemon juice and freshly ground pepper, then cook for 4 or 5 minutes on one side, depending on the thickness; turn carefully with a fish slice and cook the second side until the flesh is opaque and comes away easily from the bone when tested with the tip of a knife.
3. Carefully transfer the fish to warmed plates, pour over any pan juices, scatter with parsley or add a lemon butter sauce like in the image. Garnish with lemon wedges.
Serving suggestions
New potatoes, served separately are delicious with the sole, also a mixed leaf salad to follow.
Variations
Good, firm medium size plaice or lemon sole are also good cooked in the same way.
Enjoy! If you don’t fancy cooking this at home, let us take care of it for you – just book yourself at table HERE
