Honiton Fishmongers

"Based in Honiton, we are a local fishmongers, committed to providing fresh, fish and seafood for you."

We are committed to sourcing from local fishermen. Working together to ensure a sustainable future for both fish, and the fishing industry.

The local fishermen we support populate towns along the coastline. These include Beer , a historic fishing town, unspoilt by modern society. Brixham, which has been at the centre of the area's fishing industry for centuries. Lyme Regis, with a historic cobb and harbour area. Dartmouth, a unique costal town with a cobbled market which supplies fresh local produce.

Lemon Sole Recipe

Lemon Sole Recipe

  PREPARATION AND METHOD
 
  INGREDIENTS
     
 
1. In a large sauté pan heat the oil over a medium heat. Coat the sole in the seasoned flour, add to the hot pan of oil, skin-side down. Fry the sole for 2 minutes, flip it over and cook for a further 1-2 minutes. Remove the sole and place them onto the serving plates and keep warm.
2. Reducing the heat, melt the 100 grams of butter in the pan. Stir in the lemon zest and juice, and add the parsley. Add seasoning, then spoon the butter over the sole fillets.
3. Meanwhile, in a pan of boiling water cook the peas for 2 minutes. Strain the peas and place into a bowl with the mint, a knob of butter and plenty of seasoning. Lightly squash the butter with the back of a fork. Serve alongside the fish with extra lemon wedges to squeeze over. Consider serving with new potatoes.
  Alternative Tip
You can turn any leftovers into fishcakes. Mash up the potatoes and peas, mix with the cooked sole, to bind them mix with beaten egg. Flour your hands, make round patties. Fry these on each side until golden, then serve with the parsley lemon butter.
 
 

Local fresh lemon sole

Lemon Sole with Parsley Butter and Minted Peas- Serves 4
1½ tablespoons olive oil
Plain flour, seasoned, for coating sole
4 lemon sole fillets (remove any bones)
100g butter, plus a knob for the peas
Grate zest and juice of 1 lemon, plus extra lemon wedges to serve
Handful of finely chopped fresh
flatleaf parsley
400g fresh podded or frozen peas
Small bunch of chopped fresh
mint leaves

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