Grilled Lemon Sole with Lemongrass Butter

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Ingredients Nutrition

  • 4 lemon sole (350-450g/12oz-1lb)
  • 15 g butter, melted
  • salt & freshly ground black pepper
  • For the lemongrass butter
  • 1 stalk lemongrass, outer leaves removed and the core very finely chopped
  • 12 finely grated lime, zest of
  • 2 teaspoons lime juice
  • 1 cm fresh gingerroot, very finely chopped
  • 2 tablespoons chopped parsley
  • 100 g slightly salted butter, softened
  • 1 tablespoon Thai fish sauce (nam pla)


  1. First make the lemongrass butter: put everything into a food processor and season well with black pepper.
  2. Blend until smooth, then spoon the mixture into the centre of a large sheet of clingfilm, shape into a roll 4cm/1½in thick, wrap and chill in the fridge or freezer until firm.
  3. When the butter is firm, preheat the grill to high.
  4. Trim the fins and tails of the fish with kitchen scissors.
  5. Brush the fish on both sided with the melted butter and season with a little salt and pepper.
  6. Depending on the size of your grill, cook them 1 or 2 at time, dark side up, on a buttered baking tray or the rack of a grill pan for 4½-5 minutes.
  7. Keep warm while you cook the rest.
  8. Unwrap the lemongrass butter and slice into thin rounds and serve on top of the fish.

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