Lemon Sole with Thyme Gremolata

For a deliciously sophisticated fish dish try Ed Baines's recipe for lemon sole flavoured with a fresh thyme marinade
By Ed Baines
Lemon Sole with Thyme Gremolata
  • Rating:
  • Serves: 2-4
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: medium



  • 1 whole lemon sole
  • 150 ml olive oil
  • 1 cherry tomato
  • 4 cloves garlic, peeled
  • 50 ml white wine
  • 250 ml vegetable stock
  • lemon wedges, to serve

For the thyme gremolata:

  • large bunch of thyme
  • 3 tbsp rock salt
  • grated zest of 4 lemons


1. Trim the lemon sole with a pair of sharp scissors, cutting away the outer fin around the fish. Pat the fish dry with kitchen paper then, using a sharp knife, cut deep incisions about 5 centimetres apart across the brown side of the fish.

2. To prepare the gremolata, strip the thyme leaves from the stalks, discard the stalk and finely chop the leaves. In a bowl, mix them with the rock salt and lemon zest.

3. Spread this thyme mixture all over the brown side of the fish, rubbing it into the slits. Place the fish on a chopping board or tray that fits into your fridge and marinate in the refrigerator for 20 minutes.

4. Preheat the oven to 200°C/gas 6. Pour the olive oil into a deep baking dish and place on the hob over a low heat. Gently place the fish, white side down, in the warmed olive oil, then slightly move the fish around to seal it. Add the cherry tomatoes and garlic cloves.

5. Transfer the dish to the oven and bake for 25 minutes.

6. Using one or two fish slices or spatulas, carefully transfer the lemon sole to a preheated dish and keep warm.

7. Reduce the juices, tomatoes and garlic in the baking tray by placing the tray on the hob and bringing it to the boil. Add the white wine and the vegetable stock, and de-glaze by scraping up any fish and vegetable remains off the bottom.

8. Pass the gravy through a sieve and serve with the lemon sole with lemon wedges on the side.

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