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Peking-style Lemon Sole

This recipe was sent by a customer, Lynne McNicoll OBE. She and her husband Ian’s Chinese restaurant of choice in Edinburgh changed hands a number of years ago and their favourite dish, Peking-style sole, was subsequently never as good. Ian decided to recreate the dish and they’ve been enjoying it ever since – accompanied by a glass of warm sake. 

Lynne is the co-founder and chair of It’s Good 2 Give, a charity that supports young people with cancer and their families. To find out more or to donate, visit the website.


  • Prep Time20 min
  • Cook Time20 min
  • Total Time40 min
  • Serving Size2
  • Course
    • Main
  • Cooking Method
    • Pan


  • 200ml water
  • Half a fish stock cube
  • Fish sauce
  • Cornflour
  • 4 cloves garlic, finely sliced
  • A small piece of ginger, chopped
  • 4 lemon sole fillets, skin removed
  • Plain flour
  • 2tbsp olive or rapeseed oil
  • 1 lettuce



Bring the water to the boil in a medium saucepan.


Add the fish stock cube and fish sauce to taste, stirring well. Add a small amount of cornflour and stir well.


Reduce the heat to the lowest setting and add the garlic and ginger.


Coat the lemon sole fillets with plain flour and set aside.


Warm two plates in the oven.


Add the olive or rapeseed oil to a large frying pan over a medium heat.


When hot, place the fillets in the pan and cook gently until golden brown on both sides.


While the fish is cooking add at least eight lettuce leaves to the sauce and turn up the heat a little.


To serve, add a layer of lettuce to the serving plates. Carefully place the sole fillets on the lettuce then spoon a generous portion of sauce over the top.

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