Mary Berry Lemon Sole With Fennel Slaw Recipe [Tips & Tricks]

If you’re looking for a fresh, flavorful dish that’s perfect for any occasion, Mary Berry’s lemon sole with fennel slaw is an absolute must-try!

This recipe combines the delicate, mild taste of lemon sole with the crisp, refreshing crunch of fennel slaw, creating a beautiful balance of flavors. It’s light yet satisfying, making it ideal for a healthy dinner or a special treat. Plus, it’s so easy to prepare, even for beginner cooks, and is sure to impress your guests with its elegance and taste!

Mary Berry Lemon Sole With Fennel Slaw Recipe

Ingredients Needed

To create Mary Berry’s delightful Lemon Sole with Fennel Slaw, you’ll need a carefully selected set of ingredients that balance fresh, vibrant flavors with a touch of sophistication. This dish showcases the delicate taste of lemon sole paired with the crisp and aromatic fennel slaw, creating a light yet indulgent meal. Here’s what you’ll need:

For The Lemon Sole

1. Lemon Sole Fillets – The star of the dish. Lemon sole is known for its mild, delicate flavor and tender texture, making it an ideal fish for this dish. You’ll need about 4 fillets, with each weighing approximately 150-200 grams, depending on portion sizes.
2. Butter – For frying the fillets. The rich, creamy texture of butter enhances the natural sweetness of the fish.
3. Lemon Zest – Fresh lemon zest brings a burst of citrusy aroma and a fresh, vibrant flavor to complement the fish. The zest is preferred over juice here, as it adds a more subtle, fragrant citrus note without overpowering the dish.
4. Lemon Juice – A squeeze of fresh lemon juice at the end will brighten up the flavors and balance the richness of the fish.
5. Flat-leaf Parsley – Fresh parsley adds a pop of color and a mild, peppery note to the dish. It’s essential for garnish.
6. Salt and Pepper – Essential for seasoning, allowing the flavors of the fish to shine through.

For The Fennel Slaw

1. Fennel Bulb – Fennel is the key vegetable in the slaw, contributing a refreshing, slightly aniseed flavor with a crisp texture. A large fennel bulb, sliced thinly, will form the base of your slaw.
2. Red Cabbage – Adds color, crunch, and a mild, slightly sweet flavor. It contrasts beautifully with the fennel and enhances the slaw’s visual appeal.
3. Carrot – For additional sweetness and crunch. Grated carrot will blend nicely with the other ingredients and balance out the sharpness of the fennel.
4. Apple Cider Vinegar – The tanginess of vinegar adds a sharpness that cuts through the richness of the fish and the creaminess of the slaw dressing.
5. Dijon Mustard – A small amount of Dijon mustard helps to emulsify the dressing and adds a bit of heat and complexity.
6. Olive Oil – A splash of olive oil helps to bind the slaw together and adds a smooth richness to the dressing.
7. Honey – For a touch of sweetness to counterbalance the vinegar and mustard, honey is perfect for tying the slaw’s flavors together.
8. Salt and Pepper – To season the slaw, ensuring all of the ingredients are harmonized in flavor.

Equipment Needed

To prepare Mary Berry’s Lemon Sole with Fennel Slaw, the following kitchen tools and equipment will be required. The process doesn’t demand anything overly complex, but a few specific tools will make your cooking easier and more efficient:

1. Non-stick Frying Pan – This is essential for cooking the lemon sole fillets. A non-stick surface ensures the fish won’t stick to the pan and will cook evenly.
2. Sharp Knife – For finely slicing the fennel, cabbage, and other slaw ingredients. A sharp knife is particularly important for thinly slicing the fennel, ensuring a fine, delicate texture in the slaw.
3. Chopping Board – A sturdy chopping board is essential for prepping your vegetables, herbs, and fish safely.
4. Large Mixing Bowl – This is where you’ll combine the fennel, cabbage, carrot, and dressing for the slaw. A large bowl allows you to toss everything together without making a mess.
5. Microplane or Zester – This is used to zest the lemon for the fish. A fine microplane gives you a light, airy zest that’s perfect for sprinkling over your sole.
6. Tongs – To flip the fish fillets gently without breaking them. Tongs give you control when handling delicate fish.
7. Grater – If you’re grating the carrot by hand, a box grater works well for getting thin shreds of carrot, which are key to the texture of the slaw.
8. Small Bowl or Jug – To whisk together the ingredients for the slaw dressing, such as the vinegar, mustard, honey, and olive oil.

How To Make Mary Berry’s Lemon Sole With Fennel Slaw

Step 1: Prepare The Fennel Slaw

Start by preparing the slaw to give the flavors time to meld together. Begin with the fennel bulb; slice it thinly using a sharp knife or mandolin to achieve uniform, delicate slices. Next, shred the red cabbage and carrot. The cabbage should be thinly sliced to match the fennel’s texture, while the carrot should be grated or julienned.

In a large mixing bowl, combine the fennel, cabbage, and carrot. Then, make the dressing by whisking together apple cider vinegar, Dijon mustard, honey, and olive oil. Season with salt and pepper to taste, then pour the dressing over the slaw mixture. Toss everything together gently, ensuring all the ingredients are evenly coated. Set the slaw aside to marinate while you cook the fish.

Step 2: Cook The Lemon Sole

Next, heat a non-stick frying pan over medium heat and add a generous knob of butter. Let it melt and bubble until it’s just starting to turn golden but not browned. Season the lemon sole fillets with salt, pepper, and a little bit of lemon zest to infuse the fish with a fresh, zesty aroma.

Carefully place the fillets in the hot pan. Cook for around 2-3 minutes on each side, depending on the thickness of the fillets. The fish should be golden brown on the outside and opaque in the center. Once done, squeeze some lemon juice over the fillets and sprinkle with finely chopped flat-leaf parsley to add freshness and color.

Step 3: Plate And Serve

To plate, arrange the lemon sole fillets on a plate and serve the fennel slaw on the side. Garnish the fish with a little more parsley if desired. The combination of the soft, buttery sole with the crunch and freshness of the fennel slaw creates a perfect harmony of flavors.

Expert Tips

1. Choosing Fresh Fish – Fresh lemon sole is key to a perfect dish. Look for fillets that are firm, moist, and slightly translucent. The fresher, the better.

2. Adjusting the Slaw – If you prefer a less sharp flavor in the slaw, you can adjust the vinegar or honey to taste. Adding a pinch of sugar or even a bit of finely chopped dill can create variations that suit your personal taste.

3. Don’t Overcook the Fish – Lemon sole is delicate and cooks quickly. Overcooking can cause it to dry out. Watch it carefully and remove it from the pan as soon as it’s cooked through, while remaining tender and flaky.

4. Fennel Prep – When slicing fennel, try to cut as thin as possible for a light, airy texture. If you have a mandolin slicer, this can help create perfectly uniform slices.

5. Make Ahead – The fennel slaw can be prepared a few hours in advance. In fact, it benefits from a little time to marinate, allowing the flavors to meld together. Just keep it in the fridge and give it a quick toss before serving.

Mary Berry’s Lemon Sole with Fennel Slaw is a recipe that marries the delicate flavors of fresh fish with the bright, crisp notes of a tangy slaw. It’s simple, light, and full of flavor-perfect for a special occasion or a light weekday meal.

By focusing on fresh, quality ingredients and mastering a few essential techniques, this dish offers a sophisticated yet straightforward dining experience. Whether you’re looking to impress guests or just enjoy a flavorful, health-conscious meal, this recipe is sure to become a favorite in your repertoire.

Easy Recipe Variations For Mary Berry’s Lemon Sole With Fennel Slaw

Mary Berry’s Lemon Sole with Fennel Slaw is a classic, beautifully light and fresh dish that combines the delicate flavors of fish with the crisp, slightly aniseed tang of fennel. However, there’s always room for creativity in the kitchen. Whether you’re aiming to tweak the recipe to suit dietary preferences, try out different flavors, or give it a seasonal twist, here are some easy variations that can elevate this dish in new directions:

1. Herb Infused Lemon Sole: One simple way to elevate the flavor of the lemon sole is by infusing the fish with fresh herbs. Before cooking, gently marinate the fillets in olive oil, lemon zest, and herbs like dill, parsley, and tarragon. These aromatic herbs will add layers of flavor that complement the natural sweetness of the sole.

2. Spicy Lemon Sole: For a bit of heat, consider adding a spicy component to the dish. After seasoning the sole, sprinkle some crushed red pepper flakes or paprika on the fish. This touch of heat can balance beautifully with the cool, crisp fennel slaw, providing a contrast that’s both refreshing and stimulating.

3. Grilled Lemon Sole: If you prefer grilling to pan-frying, lemon sole works wonderfully on a grill. The smokiness from grilling adds a depth of flavor that pairs delightfully with the freshness of the fennel slaw. Simply season the fish, then grill it until the skin is crispy and the flesh tender. Grilling the fennel slaw along with the fish for a few minutes can also enhance the dish with a slight char, adding a new texture and flavor.

4. Citrus Variation: Mary Berry’s original recipe highlights the zesty flavor of lemon. For a more complex citrus profile, consider substituting or mixing in other citrus fruits such as lime, orange, or even grapefruit. A citrus dressing for the slaw can work wonders by offering a tangy counterpoint to the mellow fish.

5. Add Creamy Dressing to the Slaw: To bring a richer twist to the slaw, you could add a dollop of Greek yogurt or sour cream to the fennel, replacing the traditional vinaigrette. This variation creates a creamy version of the slaw that pairs beautifully with the lightness of the fish.

6. Alternative Vegetables in Slaw: While fennel is the star of the slaw, feel free to experiment with other vegetables to add variety. Try adding thinly sliced cabbage, carrots, or even thin slices of apple for an additional crunch and subtle sweetness. For a more vibrant slaw, you could also introduce some thinly sliced radishes or beets for a colorful and earthy variation.

7. Breadcrumb Topping: For a satisfying crunch, a sprinkle of toasted breadcrumbs on top of the lemon sole adds a textural contrast. You could use panko breadcrumbs mixed with a bit of parmesan cheese and olive oil, then bake or broil the fish for a crispy golden finish.

These variations provide endless possibilities to personalize Mary Berry’s dish. Whether you want to make it spicier, creamier, or more aromatic, the base recipe remains flexible enough to accommodate all kinds of changes, allowing you to adjust the flavor to your personal tastes or dietary needs.

Best Practices To Store Leftovers

While Mary Berry’s Lemon Sole with Fennel Slaw is often a dish that doesn’t leave many leftovers, you may find yourself with some extra portions. If so, storing them correctly is crucial to maintain their quality, freshness, and flavor.

1. For the Lemon Sole:
   • Refrigeration: Store the cooked lemon sole in an airtight container. It’s best to keep the fish separate from the fennel slaw to avoid the fish absorbing the slaw’s moisture and potentially becoming soggy. Refrigerate it as soon as possible within two hours of cooking to maintain safety and flavor.
   • Freezing: If you’ve made a larger batch and need to freeze the sole, wrap the fish tightly in plastic wrap or aluminum foil, then place it in a freezer-safe container or a resealable freezer bag. When properly stored, it can last in the freezer for up to 3 months. However, it’s best enjoyed within a month for optimal freshness.
2. For the Fennel Slaw:
   • Refrigeration: Store the fennel slaw in a separate airtight container in the fridge. Because fennel is quite sturdy, it will hold up better than more delicate vegetables, but the slaw is best consumed within 2-3 days to preserve its texture and freshness.
   • Avoid Freezing: Unfortunately, fennel slaw does not freeze well. Freezing can cause the vegetables to lose their crispness and become watery, so it’s best to avoid freezing the slaw.
3. Reheating: To reheat the fish, gently warm it in the oven or a skillet over low heat. Be cautious not to overcook it, as it’s already delicate and can dry out quickly. You can also reheat it covered in foil to keep moisture in. For the fennel slaw, it’s typically served cold or at room temperature, so it may not need reheating. However, if you prefer to warm it up, do so briefly in a pan on low heat to maintain its crunch.

By following these simple best practices, you can preserve the integrity of both the lemon sole and fennel slaw, allowing you to enjoy leftovers that taste almost as good as when they were freshly made.

What Goes Well With Lemon Sole With Fennel Slaw

Lemon sole with fennel slaw is light, fresh, and flavorful, making it a versatile dish that can be paired with a variety of side dishes, wines, and garnishes to elevate the meal. Here are some fantastic ideas that pair perfectly with this dish:

1. Side Dishes

   • Roasted Vegetables: Roasted vegetables, particularly root vegetables like carrots, parsnips, or sweet potatoes, create a wonderful balance with the light fish and crunchy slaw. The earthiness of the roasted vegetables complements the delicate lemon sole.
   • New Potatoes: Steamed or boiled new potatoes make for a classic, simple accompaniment. Their buttery flavor and smooth texture are a perfect match for the lightness of the fish and the crunch of the fennel.
   • Rice Pilaf: A delicate rice pilaf with herbs like parsley or dill offers a wonderful backdrop to the main dish, adding a hearty component without overshadowing the fresh flavors of the lemon sole.

2. Salads

   • Mixed Greens with Citrus Dressing: A simple mixed green salad with a citrus vinaigrette will complement the lightness of the fish while enhancing the citrus flavors in the fennel slaw. The freshness of the greens offers a contrast to the richness of the fish.
   • Tomato and Cucumber Salad: A salad of juicy, vine-ripened tomatoes and cool cucumber, tossed with a light vinaigrette, adds a refreshing and hydrating element to the dish.

3. Wine Pairings

   • Sauvignon Blanc: This crisp, citrusy white wine works wonderfully with lemon sole, accentuating the fish’s delicate flavors while balancing the acidity in the fennel slaw.
   • Chardonnay: A lightly oaked Chardonnay can complement the buttery texture of the sole and add a layer of richness to the dish.
   • Rosé: If you prefer a rosé, go for one that’s light and refreshing, like a Provence rosé. It will pair well with both the fish and the slaw without overwhelming the dish.

4. Sauces And Garnishes

   • Herb Butter: A simple herb butter, made with parsley, chives, and a touch of lemon, can be drizzled over the sole for added richness and flavor.
   • Lemon Zest: For a bright burst of citrus flavor, garnish the dish with freshly grated lemon zest right before serving.
   • Capers or Olives: A small sprinkle of capers or finely chopped olives can add a briny, savory contrast to the mild fish.

These additions will take Mary Berry’s Lemon Sole with Fennel Slaw to new heights, making it a satisfying and well-rounded meal.

Conclusion

Mary Berry’s Lemon Sole with Fennel Slaw is a light yet satisfying dish that’s perfect for a variety of occasions, from a casual weeknight dinner to a special gathering. Whether you stick to the traditional recipe or experiment with variations, there’s no shortage of ways to make this dish your own.

With the right storage practices, leftovers can be enjoyed just as much as the original meal. Paired with complementary sides, fresh salads, and carefully chosen wines, this dish transforms into a delightful experience that’s bursting with fresh flavors and satisfying textures. It’s a simple yet elegant choice that will leave a lasting impression at the dinner table.

FAQs

What Ingredients Do I Need For Mary Berry’s Lemon Sole With Fennel Slaw Recipe?

To make Mary Berry’s lemon sole with fennel slaw, you’ll need lemon sole fillets, fennel, white cabbage, carrot, mayonnaise, lemon juice, Dijon mustard, olive oil, and fresh herbs such as parsley. The dressing for the slaw includes lemon juice, olive oil, and Dijon mustard.

Can I Use A Different Type Of Fish Instead Of Lemon Sole?

Yes, you can substitute lemon sole with other white fish fillets such as plaice, cod, or haddock. The recipe’s flavors will still complement these fish, though lemon sole has a delicate, mild flavor that pairs especially well with the fennel slaw.

How Do I Prepare The Fennel Slaw For The Dish?

To prepare the fennel slaw, thinly slice the fennel bulb, cabbage, and carrot. Combine these vegetables in a bowl.

Then, mix the slaw dressing by whisking together lemon juice, Dijon mustard, olive oil, and seasoning. Toss the vegetables in the dressing and let it sit for about 15 minutes to allow the flavors to meld.

Can I Make The Fennel Slaw Ahead Of Time?

Yes, you can make the fennel slaw ahead of time. It’s best to prepare it about 30 minutes before serving to allow the vegetables to soften slightly and absorb the dressing. However, if you make it too far in advance, the vegetables might become too wilted.

What Is The Best Way To Cook The Lemon Sole Fillets?

To cook the lemon sole fillets, heat olive oil in a pan over medium heat. Season the fillets with salt and pepper, then cook them for 2-3 minutes per side, depending on the thickness of the fillets. The fish should be lightly golden and cooked through, with the flesh easily flaking.

Can I Use Frozen Lemon Sole For This Recipe?

Yes, frozen lemon sole can be used. Ensure to thaw it properly before cooking to avoid excess moisture. Pat the fillets dry with a paper towel before seasoning and cooking them as you would with fresh fish.

What Can I Serve With Mary Berry’s Lemon Sole With Fennel Slaw?

This dish pairs wonderfully with a side of roasted new potatoes, a fresh green salad, or steamed vegetables like asparagus. For a heartier option, you could serve it with rice or quinoa.

Can I Make The Slaw Spicier?

Yes, you can add a spicy element to the slaw by incorporating a pinch of chili flakes or a small amount of finely chopped fresh chili into the dressing. Adjust to your preferred level of heat.

How Can I Make The Lemon Sole With Fennel Slaw Recipe Gluten-free?

The recipe itself is already gluten-free as it doesn’t call for any flour or breading for the fish. Just ensure the mayonnaise used in the slaw is gluten-free (check labels), and you’re good to go.

How Long Does Mary Berry’s Lemon Sole With Fennel Slaw Recipe Take To Prepare And Cook?

The total preparation and cooking time for this dish is around 30-40 minutes. The slaw can be made in advance and the lemon sole cooks quickly, taking about 5-6 minutes.