GP recipe Lemon sole for a light autumnal lunch

With autumn one thinks of root vegetables and more robust flavours, even with a delicate fish. This very simple yet seasonal preparation would make a great dish for a light lunch served with some salad.

Lemon sole with root vegetable 'confetti' and parsley
  1. Preheat the oven to 180 degsC.
  2. Place a film of olive oil inside a large ovenproof tray, lay the lemon sole fillets in the tray, and turn so that both sides have a very light coating of oil.
  3. Deep fry the parley sprigs in oil at 170 degsC for five seconds, lay on kitchen towel to drain.
  4. Place the lemon sole to the hot oven for four minutes and fry all the vegetables in olive oil until just cooked, for three or four minutes.
  5. To serve, place two sole fillets on each plate and scatter the vegetable 'confetti' over them. Garnish with the deep fried parsley.

For four people

8 lemon sole fillets, skinned
Olive oil
1 small bunch of flat leaf parsley
Half a small swede - diced to about 3mm cubes
Half a small celeriac - diced to about 3mm cubes
Half a small butternut squash - diced to about 3mm cubes
1 carrot - diced to about 3mm cubes

And for the wine...

Decanter magazine says: 'Choose a wine that will not overwhelm the lemon sole.' Try: Domaine Vincent Dampt, Chablis Premier Cru - Les Lys, 2005 £15.49

Winegrowers Of Ara, Sauvignon Blanc, Marlborough, 2006 £9.95

More wines at

Chris Duckham is a GP in Tongue and Armadale, Sutherland, and runs Restaurant Cote du Nord ( Email comments or queries to

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