Grilled lemon sole with dumplings & lemon sauce

Grilled lemon sole with dumplings & lemon sauce

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(1 ratings)

Prep: 40 mins Cook: 1 hr, 15 mins

More effort

Serves 4
Great British Menu chef Nathan Outlaw creates a wonderfully light but full-flavoured dish using the best Cornish produce

Nutrition and extra info

Nutrition: per serving

  • kcal897
  • fat72g
  • saturates14g
  • carbs27g
  • sugars2g
  • fibre3g
  • protein36g
  • salt1.09g


  • 4 small lemon sole, trimmed and washed, left whole with head off
  • 200g samphire, to serve



    Though there are two types of samphire – marsh and rock – only marsh samphire is…

For the dumplings

  • 2 large baking potatoes, about 600g (you'll need 300g cooked potato flesh)
  • 1 head garlic



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • 2 tsp lemon or olive oil, plus extra olive oil for frying and brushing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1½ tbsp grated parmesan



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 egg yolk
  • 65g '00' pasta flour



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 2 tbsp small capers in vinegar, drained, finely chopped
    Capers in bowl



    Capers are the small flower buds of the Capparis shrub that grows in the Mediterranean. As they…

  • 3 tbsp chopped flat-leaf parsley

For the lemon sauce

  • 1 egg yolk
  • finely grated zest, 1 tbsp juice of 1 lemon



    Zest is a verb, 'to zest', and also word used to describe the outermost skin layer of…

  • 200ml light olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 tbsp double cream
  • about 75ml fish stock
  • 4 handfuls baby spinach
  • 1 tbsp chopped flat-leaf parsley


  1. For the dumplings, heat oven to 200C/180C fan/gas 6. Score around the middle of the potatoes, then bake them in their skins for about 1 hr or until soft. Halfway through, rub the whole garlic with a little oil, then roast with the potatoes for 25-30 mins until soft.

  2. Let the potatoes and garlic cool slightly. Halve and scoop out the flesh from the potatoes (you need 300g). Push through a ricer, or mash well. Peel the garlic, push the flesh through a fine sieve, then gently fold into potatoes with the Parmesan and egg yolk, but don’t overwork the mixture. Carefully fold in the flour, 2 tsp oil, the capers, parsley and some seasoning, then gently work the dough into a ball.

  3. Bring a large pan of water to the boil. Place the dough on a work surface. Divide into 28 pieces, then shape into small balls (about half the size of a golf ball). Blanch (in batches) in the boiling water for about 2 mins or until the dumplings rise to the surface. Remove with a slotted spoon and leave to dry on a clean tea towel. (To prepare 1-2 hrs ahead before frying, remove the dumplings from the boiling water, then place them in a bowl of iced water. When cold, transfer to a tea towel to dry. Coat in a little of the extra oil in a large shallow dish to prevent them sticking together.)

  4. For the sauce, whisk the egg yolk, lemon zest and 1 tbsp juice in a small bowl. Slowly pour in the oil in a thin, steady stream, whisking continuously, until you have a thick-ish mayonnaise. Whisk in the cream, then pour in enough of the fish stock to give a consistency that will coat the back of a spoon. Taste and season with salt, pepper and more lemon juice if needed. Chill until ready to serve. Will keep in the fridge for up to 2 days.

  5. When ready to serve, heat the grill to high. Lay the fish on 2 well-oiled baking trays and score the skin a few times. Brush a little oil over each fish and season. Grill for about 10 mins, without turning, until the flesh comes easily away from the bone.

  6. While the fish cooks, fry the dumplings. Heat 1-2 tbsp olive oil in a non-stick frying pan. Fry the dumplings, turning often, until golden brown. Remove with a slotted spoon and drain on kitchen paper. Keep warm. Bring a pan of water to the boil, cook the samphire for 2 mins, then drain. Gently warm the lemon sauce in a pan, then add the spinach and parsley and allow to wilt. Place some samphire on each plate, lay the fish on top and season with sea salt flakes. Arrange the dumplings in a small pile and pour a little sauce around the fish. Serve the remaining sauce separately.

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Comments, questions and tips

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29th Aug, 2017
Didn't do all the accompaniments but the lemon sole was delicious. (Too small though - I can't believe that you're meant to harvest such small fish...)
17th Jun, 2011
Wonderfully LIGHT? Since when does 900 calories count as LIGHT?! Just wondering, because it does look very nice :)
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