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Lemon Sole with Brown Butter and Parsley


10 minutes

This is a classic recipe that only takes ten minutes to make. The rich, biscuity brown butter makes a deliciously rich sauce for the delicate lemon sole.

5 Farmdrop products in this recipe


Here’s how you do it

  1. First season the flour with the salt and pepper.
  2. Dip the fish into the flour, covering both sides. Shake off any excess.
  3. Heat a glug of oil in a frying pan, fry the fish for 2 minutes on both sides until golden. Remove from the pan and set aside.
  4. Add the butter to the pan and stir, heat until the butter has foamed and is a light brown colour. Add the lemon zest and juice and the parsley, stir.
  5. Transfer the fish to a plate and pour over the golden butter. Serve with some new potatoes and green beans.


  • 300g lemon sole
  • 40g flour
  • 1 tsp salt
  • a few twists of black pepper
  • 40g butter
  • 1/2 lemon, zest and juice
  • 1 tbsp chopped parsley

What’s in this recipe


Flat Leaf Parsley

1 Bunch (min. 15g)


Shipton Mill

Organic Plain White Flour (For Cakes & Pastries)

1 Bag (1kg)



Berkeley Farm

Organic Lightly Salted Butter (Handmade)

1 Block (~250g)