Limanda Lemonda

Limanda limanda

Serves 2

Lemon sole with lemongrass... a great idea which we have adapted from Rick Stein. In his version, a little Thai fish sauce is added to the lemongrass mixture.


  • 2 lemon soles about 450g/1lb each
  • 65g/2 ½ oz butter
  • Salt and pepper
  • *1 lemongrass stalk - remove outer leaves then chop finely 
  • *Zest of half a lime
  • *Juice of one lime
  • *½cm/¼ in fresh root ginger, chopped finely
  • *1 tbsp parsley, chopped


  1. Melt 50g/2oz of the butter then blend into it the ingredients marked with an asterisk. Season to taste.
  2. Pour into a ramekin dish. Chill.
  3. Pre-heat grill to medium high. Trim the fins and tails of the fish with kitchen scissors.
  4. Melt remaining butter and brush the fish on both sides with it. Season with salt and pepper.
  5. Cook on rack of a grill pan, dark side up for about 5 minutes then white side up for 3 minutes. 
  6. Slice lemongrass butter into thin rounds and serve on top of the fish.
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