Whole Lemon Sole
The delicate white meat of a whole lemon sole makes for a delicious and easy meal any day of the week. The gentle sweet flavour of the fish means it needs only simple seasoning; squeeze of lemon and salt & pepper. A whole lemon sole can be easily prepared by cooking under the grill, on the BBQ or oven baking.
- Each pack contains: 200g to 300g x 1
- Whole fish, gutted & untrimmed
- Serves 1
- Suitable for freezing
As a fresh caught product, due to many different factors such as bad weather conditions and seasonality, product may occasionally be substituted with a similar alternative - we will always notify you of this.
Original: $11.41
-65%$11.41
$3.99More Images
Whole Lemon Sole
The delicate white meat of a whole lemon sole makes for a delicious and easy meal any day of the week. The gentle sweet flavour of the fish means it needs only simple seasoning; squeeze of lemon and salt & pepper. A whole lemon sole can be easily prepared by cooking under the grill, on the BBQ or oven baking.
- Each pack contains: 200g to 300g x 1
- Whole fish, gutted & untrimmed
- Serves 1
- Suitable for freezing
As a fresh caught product, due to many different factors such as bad weather conditions and seasonality, product may occasionally be substituted with a similar alternative - we will always notify you of this.
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
The delicate white meat of a whole lemon sole makes for a delicious and easy meal any day of the week. The gentle sweet flavour of the fish means it needs only simple seasoning; squeeze of lemon and salt & pepper. A whole lemon sole can be easily prepared by cooking under the grill, on the BBQ or oven baking.
- Each pack contains: 200g to 300g x 1
- Whole fish, gutted & untrimmed
- Serves 1
- Suitable for freezing
As a fresh caught product, due to many different factors such as bad weather conditions and seasonality, product may occasionally be substituted with a similar alternative - we will always notify you of this.
