Serve with sauté or puréed potatoes and a selection of vegetables.


  • 2 black sole
  • 150 g unsalted butter
  • juice of 1 lemon
  • plain flour
  • salt
  • small handful of mixed herbs( parsley, thyme, marjoram)
  • oil for frying


  • Flour both sides of the fish. Heat a large frying pan with a drop of the oil until quite hot.
  • Add a pinch of salt to the pan and then fry the fish on what was the dark side first. Fry for about 6-7 minutes.
  • Turn over and place under medium grill. Meanwhile mix the butter, herbs and lemon juice together.
  • After about 3 minutes under the grill add half the herb and lemon butter to the flesh of the Sole. Continue to grill for another 2-3 minutes.
  • Serve with Sauté or puréed potatoes and what ever selection of veg you wish. I used Carrots, green beans and asparagus.

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