The lemon sole doesn't need much attention at all.
A few slashes on it's back; a good pinch of maldon, pepper, butter and sprinkling of lemon. Popping him on a bed of lemon slices under the grill on 'very hot' for about 10-12mins should do the trick - top side only.
At this time of year it would only be right to serve with some lightly steamed asparagus and Jersey Royals (buttered and preferably sprinkled with some wild garlic leaves).
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