Grilled Lemon Sole With Lemongrass Butter Recipe

Name: Grilled Lemon Sole With Lemongrass Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lemon sole (350-450g/12oz-1lb); 15 g butter, melted; salt & freshly ground black pepper; For the lemongrass butter; 1 stalk lemongrass, outer leaves removed and the core very finely chopped; 1/2 finely grated lime, zest of; 2 teaspoons lime juice; 1 cm fresh gingerroot, very finely chopped; 2 tablespoons chopped parsley; 100 g slightly salted butter, softened; 1 tablespoon Thai fish sauce (nam pla)

Servings: persons

4 lemon sole (350-450g/12oz-1lb)
15 g butter, melted
salt & freshly ground black pepper
For the lemongrass butter
1 stalk lemongrass, outer leaves removed and the core very finely chopped
1/2 finely grated lime, zest of
2 teaspoons lime juice
1 cm fresh gingerroot, very finely chopped
2 tablespoons chopped parsley
100 g slightly salted butter, softened
1 tablespoon Thai fish sauce (nam pla)

1
First make the lemongrass butter: put everything into a food processor and season well with black pepper.
2
Blend until smooth, then spoon the mixture into the centre of a large sheet of clingfilm, shape into a roll 4cm/11/2in thick, wrap and chill in the fridge or freezer until firm.
3
When the butter is firm, preheat the grill to high.
4
Trim the fins and tails of the fish with kitchen scissors.
5
Brush the fish on both sided with the melted butter and season with a little salt and pepper.
6
Depending on the size of your grill, cook them 1 or 2 at time, dark side up, on a buttered baking tray or the rack of a grill pan for 41/2-5 minutes.
7
Keep warm while you cook the rest.
8
Unwrap the lemongrass butter and slice into thin rounds and serve on top of the fish.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 lemon sole (350-450g/12oz-1lb), 15 g butter, melted, salt & freshly ground black pepper, For the lemongrass butter, and more.

Yes, Grilled Lemon Sole With Lemongrass Butter falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Lemon Sole With Lemongrass Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions