Delivery to mainland UK only.

Lemon Fillets


 

£8.25

In stock
+

Best cooked simply, maybe with a light sauce. Delicate sweet white creamy flesh.

Supplied totally boneless.

Portion size

180gm - 250gm approx

Supplied Freshly Blast Frozen.

Please note we Blast Freeze our Fresh Fish

We dispatch on Monday, Tuesday and Wednesday to the Mainland UK.

We will do our very best to deliver within these timescales, however there may be occasions we may be unable to get a courier for required day. Also we will delay deliveries if we are enjoying extreme hot weather, in these instances we will notify you as soon as we can.

If you're not at home upon the parcel arrival please leave clear instructions where to leave your parcel.

Your goods will be packed in a polystyrene box with gel packs to maintain the correct temperature during the delivery period. Please ensure you do not delay unpacking your delivery upon receipt , this will ensure that your purchase will be enjoyed at their best. Upon receipt open your package and deal with your goods immediately either transfer to fridge or freezer.

Everything is clearly labelled with all the information you will require.

Re use the poly box, ideal for transporting chilled items. The Gel packs are not designed for reuse, however you can use the box with an ice pack.

Minimum order is £20

Rest of UK

Delivery and packaging (on orders up to £50) costs £14.95

Delivery over £50 costs £11.95 in shipping charges

Delivery over £125 is free shipping

Delivery charges applied on the cart page

Order over £75 – Receive free gift.

Scotland

NO DELIVERY TO ISLANDS AND SCOTTISH HIGHLANDS

Delivery up to £50 is £20.90

Delivery over £50 is £17.9

Delivery over £125 is £5.95

Lemon Sole with Sorrel Sauce

Ingredients

·2 lemon sole double-fillets, with the skin attached

·2 knobs of butter

·125ml white wine

·2 tbsp crème fraîche

·1 bunch sorrel, washed and shredded

Method

1.Heat oven to 200C/180C fan/gas 6. Lay fish, skin-side-down, in an ovenproof dish. Season, dot with butter and pour over the wine. Place fish in the oven for 10 mins until just cooked, then lift onto a warm plate.

2.Working very quickly, pour the juices from the dish into a small saucepan with the crème fraîche, boil until slightly thickened, then stir through the sorrel until just wilted. Spoon over the fish before serving. Buttered new potatoes on the side are a must.