Lemon Sole

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Did you know?

Lemon sole is not actually a true sole, it’s a flounder. Nor does it taste like lemon. The lemon part of its name comes from the French ‘limande’; referring either to the fish’s shape or the rough texture of its skin. No one’s quite sure.

Lemon sole is an oval flatfish, with sweet, fine-flaked, white flesh, a delicate, clean-tasting flavour, soft texture and silky smooth skin. Quick and easy to cook, it’s a delicious, lean, low-calorie fish, making it a particularly healthy choice.

Our whole, fresh, lemon sole range from 300g up to 1kg. Smaller fish make a generous serving for one, the larger catch the perfect size for a delicious meal for two.

If you prefer, we can fillet a whole fish for you - although, we must say, this is a fish that’s at its best served whole. Lemon sole fillets are taken from the top (dark) and bottom (white) side of the fish. The darker side yields the thicker fillet. Please be aware that the filleted weight will be approximately 50% of the whole fish weight.

FLAVOUR: Mild | TEXTURE: Soft | ALLERGENS: Contains Fish

Lemon Sole is relatively scarce in the waters around Weymouth, but there’s usually plenty further down the coast. As a result, we add to the local catch with fish from Brixham and Plymouth markets, where our expert buyer is always on the lookout for the freshest catch at the ideal size.

Seasonality: May to March

Nutritional information per 100g:

Kcal: 73kcal
Protein: 17.4g
Fat: 0.5g
Saturates: 0.2g
Salt: 0.24g
Carbohydrates: 0g
Sugars: 0g

Rich in vitamin B12, vitamin B6, selenium and phosphorous

ALLERGENS: Contains fish

Due to its subtle flavour, lemon sole is best cooked simply; pan-fried or grilled, although it also works well with light sauces. Treat it gently, it’s apt to break apart as it cooks. It’s best paired with lighter, subtle flavours, like butter and herbs that won’t mask the fish. Classically whole lemon sole is skinned, rolled in seasoned flour and pan-fried in no more than a minute, finished with butter and lemon juice.

Fillets are equally good pan-fried, but also great for rolling around a filling like mixed fresh herbs or delicious Portland crab and baking or steaming.

Best eaten immediately.

Store in the fridge between 0ºC-5ºC, and eat within 2-3 days.

If you don’t plan to eat within 3 days, then freeze on day of delivery and eat within 3 months. Defrost in the fridge overnight. Do not refreeze.

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Quality Quality The clear waters of the Dorset coast are home to some of Britain’s finest seafood, over 40 local species.
Sustainability Sustainability Weyfish is a community business, proud of our produce and its provenance, with strong ties to the local fishing fleet.

Locally caught, sustainable seafood

We're Weymouth's harbourside fishmonger, based in the historic Old Fish Market, with counters full of the freshest Dorset seafood and shellfish, landed daily on the quayside right outside the shop. We're a community business with strong ties to the local fleet, proud of our produce and its provenance, always ready to answer your questions or offer some expert advice.