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Whole grilled lemon sole with garlic, herbs and chilli

Chef: Alison Lambert

Serves: 1-2

Cooking time: 5


  • 1 whole fresh lemon sole (or flounder)
  • 1 chilli, de‐seeded (optional) cut thinly
  • 1 clove garlic, sliced thinly
  • 1 lemon
  • 2 sprigs fresh thyme, parsley or coriander, chopped
  • Salt and freshly ground pepper
  • Good quality oil

Cooking instructions


  1. Preheat the grill on your oven to hot and place the oven rack about two shelves down (allowing enough room to fit the fish).
  2. Wash the fish under cold water and pat dry.
  3. Using a sharp knife on the dark coloured skin, slash the skin 2‐3 times across the fish and then cut another 2‐3 times in the other direction.
  4. Lightly drizzle over enough oil to coat both sides of the fish. Place the fish cut side up on a baking tray.
  5. Sprinkle with a little chopped chilli, garlic slivers, and some of the chopped herbs.
  6. Season well with salt and pepper, a squeeze of lemon juice, and place under the hot grill until the skin begins to bubble and the flesh turns from an opaque white to a solid white (about 5 minutes depending on the thickness of the fish). 
  7. Remove from the oven. Using a fish slice, carefully transfer the whole fish to your serving plate and drizzle over any juices.
  8. Serve with more lemon wedges and a fresh salad.

Hint: Monitor the cooking process carefully and remove the fish from the grill as soon as the flesh turns a solid white colour, as over-cooking will cause the flesh to become dry.

Photo: Nicola Edmonds, courtesy Seafood New Zealand
Recipe: Alison Lambert, Market Chef, Otago Farmers Market