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



  • 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

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