Fish of the month


Lemon sole en papillote orientale

from three to four
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Picture of Lemon sole en papillote orientale

Having tried lemon sole several times with various seasonings I find it ideal actually to simply season it with some salt and pepper and a dash of lime juice. Whether you use oil or butter is personal. The taste is light and mildly fishy, which is nice, as it is not strong on the palate unlike many fish. If well cooked the meat is soft and flaky and has a lush creamy texture which on the palate is quite enjoyable. Lemon sole, like its cousins, is a delicate fish and commands respect. However it is very adaptable and is well suited to a multiple of different cuisines, which make it a very favourable fish indeed. Whilst it may not be as highly regarded as its cousin the Dover sole, quite frankly it will compare in equal levels with the right amount of seasoning and handling. Megrim, dab and Dover sole are all closely related and offer very good flavours and tastes.


Cooking time   20
Fish type   White flat fish
Serves   2

Ingredients

Whole fish 400-450gms (2 Fish)
Celery 1 Stalk
Carrot 1 Medium sized
Spring onion 2
Fresh coriander - Few stalks
Ginger 2inch Piece
Garlic - 2 Cloves
Green chilli - 1 Medium sized
Crushed pepper half Teaspoon
Lime juice half a Lime
Lime leaves 2-3
Sea salt as desired
Oil 1-2 Tablespoon
Aluminium foil as needed
Light soy sauce to drizzle

Preparation

Clean, scale, gut and fin the fish. If possible slit across the middle as if filleting on both sides of the bone and by snipping off the bone at either end pull it out. Save the bones for stock or soup! Wash and pat dry with a kitchen towel and rub in some salt, some crushed pepper and some lime juice inside and outside the fish and set aside Clean and finely shred all the vegetables and the lime leaves as finely as possible and gently toss them all together Mix in a little salt and lime juice Cut a piece of foil approximately just over twice the length of the fish and apply a fine layer of oil on the bottom Sprinkle some of the mixed vegetables on the bottom along at the center of the breadth up to the length of the fish and place the fish on top. Lay the fish in such a way as to allow the long side of the foil to be brought over to meet the other edge of the foil to seal like a pocket. The easiest way would be to leave approximately three inches from the edge of the foil and then bring the tail end of the fish to rest there Fill the cavity of the fish with vegetables with some more on top, then bringing the long side over to meet the edge of the foil near the tail end seal the fish in the foil making a pocket by crimping in the edges very tightly so that any air created inside does not escape. Place gently on a flat tray

Cooking


Pre heat an oven to about 200 degrees C. If possible heat the tray with the fish for a little bit on top of the hob and then place in the middle of the oven for approximately fifteen to twenty minutes to allow the fish to cook

Your pocket should look like a well-bloated bag, with steam inside. Serve on a large plate and allow the diner to gently cut open the bag so that they can enjoy the many aromas of the cooked dish. A light soy sauce should be served alongside and drizzled before eating commences