Baked Sole

This lemon sole recipe is simple, delicious and will wow your guests at the dinner table. It's a simple home version of what he cook here at Parker's Tavern. The dish was inspired and still reminds me of summer holidays in North Norfolk where we used to go shrimping, catching dabs and pick the Samphire in the salt marshes and my mother would cook our catch during the hazy summer evenings.


1 generous tbsp salted butter
1 tsp cider vinegar
4 sole double fillets (or 8 single fillets)
2 big bunches of spinach washed
2 lemons


  1. Preheat your oven to 180c.
  2. Make the brown butter separately by stirring the butter gently over a medium heat in a sauce pan, when you start to see it brown immediately take the pan off the heat. Add the vinegar to stop the butter cooking.
  3. Lay the sole fillets in a baking dish, pour the butter over and sprinkle a little salt, bake in the oven for 6 minutes.
  4. While the sole is baking, cook the spinach in the same pan you used to make the butter, add a little more butter if needed, gently cook over a medium heat with a few grates of fresh nutmeg and a pinch of salt.
  5. Serve the sole in the dish it was cooked in, all the juices make a delicious sauce, place the spinach ether side. I like to serve it with a burnt lemon which is easily done but cutting a lemon in half and frying in a little oil.
Brasserie Restaurant Cambridge | Parker's Tavern Cambridge Parker's Tavern is a British brasserie restaurant led by Chef Tristan Welch.