Whole Cornish Sole Recipe

Name: Lussmanns Brasseries Whole Cornish Sole Recipe
Cook time: 35 min
Total time: 35 min
Yield: 2 servings
Cuisine: French
Ingredients: 2 pieces whole Cornish sole (cleaned, scaled, gutted); 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 3 tbsp extra-virgin olive oil; 1 pieces lemon; 3 tbsp flat-leaf parsley, finely chopped; 2 tbsp chives, finely snipped; 1 tbsp fresh tarragon, leaves only, finely chopped; 1 tbsp fresh dill, finely chopped; 1 clove garlic, minced; 1 tsp lemon zest; 1 tbsp capers, rinsed and roughly chopped; 2 tbsp unsalted butter, softened; 2 tbsp white wine (dry); 4 pieces lemon wedges; 1 tsp extra-virgin olive oil (finishing); 2 cups microgreens or baby salad leaves (optional)

Inspired by Lussmanns Brasserie

Time35m

Serves2

summer herbs

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Whole Fish & Seasoning

2 pieces whole Cornish sole (cleaned, scaled, gutted)

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

3 tbsp extra-virgin olive oil

1 pieces Lemon

Summer Herb Filling

3 tbsp flat-leaf parsley, finely chopped

2 tbsp chives, finely snipped

1 tbsp fresh tarragon, leaves only, finely chopped

1 tbsp fresh dill, finely chopped

1 clove Garlic, minced

1 tsp Lemon zest

1 tbsp capers, rinsed and roughly chopped

2 tbsp unsalted butter, softened

2 tbsp white wine (dry)

To Serve

4 pieces lemon wedges

1 tsp extra-virgin olive oil (finishing)

2 cups microgreens or baby salad leaves (optional)

Method

Whole Fish & Seasoning

Preheat and prepare fish

Preheat the oven to 220°C (425°F). Pat the Cornish sole dry inside and out with paper towels. Using a sharp knife make two shallow diagonal slashes on each side of the fish to allow heat to penetrate and flavors to infuse.

Season the cavity and outer skin lightly with kosher salt and freshly ground black pepper. Drizzle 1 tablespoon of olive oil over each fish and rub gently to coat the surface and into the slashes.

Summer Herb Filling

Make herb butter

In a medium bowl combine the softened unsalted butter, chopped parsley, chives, tarragon, dill, minced garlic, lemon zest, chopped capers and 2 tablespoons dry white wine. Mix until evenly distributed and season with a pinch of salt and a small grind of black pepper. The mixture should be soft and spreadable.

Fill the fish

Divide the herb butter mixture evenly between the two fish. Gently spoon or push the herb butter into the cavity of each sole and into the slashes on the skin so that herbs sit close to the flesh. Reserve a small amount of the herb mixture (about 1 teaspoon each) for finishing if desired.

Roasting & Finishing

Place the filled sole on a rimmed baking sheet lined with parchment or in a lightly oiled ovenproof baking dish, skin side up. Drizzle the remaining 1 tablespoon of olive oil evenly over both fish.

Roast in the preheated oven on the middle rack for 8–12 minutes, depending on thickness — the fish is done when flesh flakes easily with a fork, is opaque, and registers about 55–60°C (130–140°F) at the thickest part.

If you like a lightly browned top, finish under a hot broiler for 1–2 minutes, watching carefully to avoid burning the herbs.

Remove fish from the oven and let rest for 2 minutes. Squeeze the juice of half a lemon over both fish and dot with the reserved herb butter, if using, or brush with 1 teaspoon finishing olive oil.

To Serve

Transfer each whole sole to a warmed plate. Serve with lemon wedges alongside and a handful of microgreens or baby salad leaves dressed lightly with olive oil if using. Offer extra salt and pepper at the table.