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herb-crusted lemon sole recipe served on a plate, by Pekin the Chef

Jul 14 2026

Restaurants›Aria›Herb-crusted Lemon Sole Recipe

Herb-crusted Lemon Sole Recipe

Inspired by Aria

Time45m

Serves4

pan roasted cauliflower, shiitakes, lemon caper sauce

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Ingredients

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For the Herb-Crusted Lemon Sole

4 pieces Lemon sole fillets

2 tbs Fresh parsley, chopped

1 tbs Fresh dill, chopped

1 tbs Fresh thyme, chopped

2 tsp Garlic, minced

1 cup Bread crumbs

2 tbs olive oil

1 tsp Celtic sea salt

to taste black pepper

For the Pan-Roasted Cauliflower and Shiitakes

4 cups Cauliflower, cut into florets

2 cups Shiitake mushrooms, sliced

3 tbs olive oil

1 tsp Celtic sea salt

to taste black pepper

For the Lemon Caper Sauce

4 tbs Butter

1 tsp Garlic, minced

2 tbs Capers, rinsed and drained

2 tbs Fresh lemon juice

1 tbs Fresh parsley, chopped

Method

Preparation of Herb-Crusted Lemon Sole

1

Prepare the Herb Mixture

In a bowl, mix together the chopped parsley, dill, thyme, minced garlic, bread crumbs, salt, and pepper.

2

Coat the Sole

Brush the lemon sole fillets with olive oil and then coat them with the herb mixture, pressing gently to adhere.

Cooking the Cauliflower and Shiitakes

3

Roast the Vegetables

In a large skillet, heat olive oil over medium heat. Add cauliflower florets and shiitake mushrooms, season with salt and pepper, and cook until golden brown and tender, about 10-15 minutes. Stir occasionally.

Making the Lemon Caper Sauce

4

Prepare the Sauce

In a saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant. Stir in capers and lemon juice, cooking for another 1-2 minutes. Remove from heat and stir in chopped parsley.

Cooking the Sole

5

Pan-Roast the Sole

In a large skillet, heat a little olive oil over medium-high heat. Add the coated lemon sole fillets and cook for about 3-4 minutes on each side until golden brown and cooked through.

Serving

6

Plate the Dish

Serve the herb-crusted lemon sole on a plate with the roasted cauliflower and shiitakes on the side. Drizzle the lemon caper sauce over the fish and vegetables before serving.