O Sole mio or my lemon sole

I am a firm believer that fish should be cooked quickly and simple.

The only condition is, that the fish is absolutely fresh. Fish that smells like fish is not fresh. Fish should have a fresh smell of sea water.
Make sure that you go to a fish monger or supermarket which has a good turn over and you can trust their advice.
Don't buy fish on Mondays as you get the leftovers from the weekend
Flat fish, like Plaice, Lemon Sole, Turbot, Brill etc should have bulging eyes, the spots on the Plaice should be bright orange, the skin should be taught and firm. The fresher the fish is the harder is it to take off the skin.

        That's how fresh fish looks. The skin taught and shiny

The following is the quickest and easiest recipe and can be used for any flat fish or fillets of cod and haddock. The only thing that changes will be the cooking time as this depends on the thickness of the piece of fish

Ingredients

Depending on the size of the fish

2 sole fillets per person

some Salt

Some fresh lemon juice

50 to 100 g butter

Sole skin side up in melted butter

Method 

1. Rinse the fish under fresh cold water

2. Dry the fish with some kitchen paper

3. Lightly salt the fish and squeeze some fresh lemon juice on skinless side

4. Melt the butter and fry the fish first with the skin side up . 

That prevents the fish curling up
5. Fish cooks very quickly, so it does not take take more than 3-4 min each side, depending on the size of the fish.

After turning the fish onto the skin side press lightly with the fish slice on the top of the fillet. This ensures that the fish stays nicely flat.

Serve the fish with some of the butter you fried the fish in 

And some lemon slices.

Note:

If you like and have fresh Dill to hand, add some fresh dill to the butter in the pain and serve with the fish. 

Ready to eat!