Sole Fillets with Miso and Lemon Sauce
Sole Fillets with Miso and Lemon Sauce

Ingredients

Method

  • 4 small lemon sole fillets
  • 1 tbsp white miso paste
  • 2 tbsp butter
  • 1 lemon, juice only
  • 200g spring greens, steamed to serve
  • Lay the fish fillets on a buttered baking sheet and season with salt and pepper. Mix the miso paste, butter and half the lemon juice, and spread all over the fish.
  • Grill the fish for 5 mins or until opaque and cooked through. Slide onto plates and drizzle with the pan juices, then serve with steamed spring greens.
15 mins
2 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box