A fantastically simple fish dish given a delicious Thai twist.


  • 4x350-450g/12oz-1lb lemon sole

  • 15g/½oz butter, melted

  • salt and freshly ground black pepper

  • For the lemongrass butter

  • 1 lemongrass stalk, outer leaves removed and the core very finely chopped

  • finely grated zest of ½ lime

  • 2 tsp lime juice

  • 1cm/½in fresh root ginger, very finely chopped

  • 2 tbsp chopped parsley

  • 100g/4oz slightly salted butter, softened

  • 1 tbsp Thai fish sauce (nam pla)


  • 1.

    First make the lemongrass butter put everything into a food processor and season well with black pepper. Blend until smooth, then spoon the mixture into the centre of a large sheet of clingfilm, shape into a roll 4cm/1½in thick, wrap and chill in the fridge or freezer until firm.

  • 2.

    When the butter is firm, preheat the grill to high. Trim the fins and tails of the fish with kitchen scissors. Brush the fish on both sided with the melted butter and season with a little salt and pepper. Depending on the size of your grill, cook them 1 or 2 at time, dark side up, on a buttered baking tray or the rack of a grill pan for 4½ -5 minutes. Keep warm while you cook the rest.

  • 3.

    Unwrap the lemongrass butter and slice into thin rounds and serve on top of the fish.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 288kj
  • Fat Total 25g
  • Saturated Fat 15g
  • Protein 13g
  • Carbohydrate 3g
  • Sugar 0g
  • Sodium 812mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Alternative fish: Plaice, flounder, small brill and turbot (small) would also work well.

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