Potato dumplings are a great vehicle for flavour and give this dish a slight “wow” factor. They can be made in advance and kept in the fridge for up to three days. Lemon Sole is delicate in flavour and requires care when cooking it and combining it with other flavours. It must be fresh for you to experience it in its full glory, with soft flakes of flesh and a very clean taste. The garnish must be well balanced and simple and there is nothing more delicious and comforting than parsley, lemon and garlic to complement this wonderful fish.

If you don’t fancy cooking and eating the fish on the bone, ask your fish monger to fillet the fish keeping the skin on.


2 400g-500g Whole Lemon Sole (gutted with the head, fins and skirt removed)

For the parsley dumplings
150g dry mash potato (you will need 3 medium red rooster potatoes or maris pipers)
30g pasta flour or strong white flour
25g grated parmesan
1 tbsp olive oil
1 small egg yolk
1 tbsp freshly chopped parsley
4g salt

For the parsley, lemon and garlic dressing
1 clove of garlic finely chopped
1 zest of lemon
100g of parsley with thick stalks removed
1tbsp freshly chopped parsley
200ml rapeseed oil


To make the potato dumplings

First make the mash potato. Pre heat the oven to 200ᵒC. Quickly wash the potatoes if they are muddy, keeping the skin in tact. Dry them with a tea towel, prick them a couple of times with a fork and place them on a baking tray with a small heap of salt underneath each potato. Bake them for 30 minutes then turn over and bake for a further 30 minutes. They will be vary hard and crisp on the outside, but light and fluffy on the inside. Cut each potato in half, scoop out the potato from the skin and place through a potato ricer. Allow the mash to cool to room temperature.

When the mash potato is ready combine 150g of it with the flour, parmesan, parsley and salt in a bowl and lightly mix with your finger tips until the flour is evenly distributed. Add the oil and egg yolk and bring the mixture together by gently pressing down and folding over the mix. Roll the mix out on a very lightly floured surface to form a ball then cover with cling film and allow to rest for 5-10 minutes. In this time prepare a large pan of simmering water which is well seasoned with salt, as well as a large bowl of iced water.

To form the potato dumplings, roll the dumpling mix out in to a long thin sausage around 2cm thick. cut the sausage in to 2cm cubes, and in two hands roll each cube to form a small round dumpling. Place the dumplings on to a lightly floured tray while you mould the rest. Once you have all of the dumplings ready, make sure your water is just simmering (not boiling) and is well seasoned with salt. Add the dumplings 5 or 6 at a time and allow them to gently cook in the water. When they rise to the surface and float, remove them and place in to the ice cold water for 3 minutes. Remove and dry on some kitchen paper or tea towel. Once all of the dumplings are cooked and dried, lightly coat them with some rapeseed oil to stop them from sticking. The dumplings can be stored like this in the fridge for up to 3 days.

To make the parsley, lemon and garlic dressing

Blitz the lemon zest, 100g of parsley, and half of the chopped garlic with the oil on high for 2 minutes. Pour the infused oil through muslin or a j cloth to remove the pulp. Once made and well covered, this oil will keep in the fridge for five days.

The cook the Lemon soles preheat your grill to high, lightly oil and season both sides of the fish and place on to one large tray or two smaller trays with the dark skin side facing up. Grill the fish for 8-10 minutes on high until the flesh is just cooked and pushes away front he bone easily. If cooking fillets, cook them skin side up under the grill for the majority of the cooking and turn them for the last minute.

To finish the potato dumplings gently pan fry them in a small amount of oil on the top and bottom until golden brown and place in the oven for 2 minutes to heat through. To finish the dressing heat a small amount of the infused oil in a pan and add the remaining chopped garlic. cook the garlic gently for 2 minutes until soft, add a pinch of salt and then add an extra 100ml of the infused oil to the pan. When hot, add the chopped parsley and a squeeze of lemon juice.

Generously pour the dressing over the fish and serve the dumplings alongside.