Whole Baked Lemon Sole, Cider Onions, Tarragon and Anchovy Butter

Nathan Outlaw

Nathan Outlaw

22nd March 2016
Nathan Outlaw

Whole Baked Lemon Sole, Cider Onions, Tarragon and Anchovy Butter

As part of The Staff Canteen Live - Skillery, Nathan Outlaw and Tom Brown will be creating whole baked lemon sole with cider onions, tarragon and anchovy butter for their demonstration at Hotelympia 2016 - supported by the Craft Guild of Chefs and in association with Westlands. Tickets are still available and can be purchased here - www.hotelympia.com/whats-on/the-staff-canteen-skillery If you are unable to get a ticket the event will be streamed live in real time direct onto The Staff Canteen YouTube channel - www.youtube.com/user/StaffCanteen


  • 1 lemon sole, at least 1kg, gutted
  • 50ml olive oil
  • 2 white onions, finely sliced
  • 2 bay leaves
  • 200ml cider
  • Salt and pepper
  • Butter:
  • 200g unsalted butter, softened
  • 2 shallots, finely chopped
  • 1 bunch of tarragon, picked and chopped, saving some good leaves for presentation
  • 4 salted anchovy fillets, chopped
  • Salt and pepper
  • I lemon, cut into wedges


Heat your oven to 220C. In a roasting tin add the oil, onions, bay leaves and cider. Place in the oven for 20 minutes. Meanwhile place the butter, shallots, salted anchovies and chopped tarragon into a bowl and mix well. Season with salt and pepper and reserve until ready to cook. Season the lemon sole all over and remove the onions from the oven. Place the fish on top of the onions and then put the tray into the oven and cook for 15 minutes. To check for ‘doneness’, make an incision into the thickest part of the fish and see if the flesh is pulling away from the bone. Slice the butter, lay it across the fish and then pop the whole lot back into the oven for 2 minutes. Serve it in the tray so that you can help yourselves. Serve simply with some of the cider onions and a wedge of lemon.

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