Mary Berry’s Lemon Sole With Fennel Slaw Recipe [GUIDE]

Mary Berry’s Lemon Sole with Fennel Slaw is a quintessentially British dish that highlights the delicate flavors of white fish paired with a bright, refreshing slaw. Lemon sole, known for its soft texture and mild, sweet taste, is lightly seasoned and either grilled or pan-fried until perfectly golden. The star of the accompanying slaw is fennel-an aromatic vegetable with a subtle aniseed flavor that adds a lovely crunch and contrast.

This dish showcases Mary Berry’s hallmark style: clean, seasonal ingredients treated with respect, and techniques that elevate rather than complicate. The fennel slaw typically includes thinly sliced fennel bulb mixed with other vibrant, crunchy vegetables and a zingy citrus dressing that ties everything together. It’s a perfect harmony of texture, flavor, and color.

Mary Berry’s Lemon Sole With Fennel Slaw Recipe

Ingredients Needed

The beauty of this recipe lies in its simplicity-each ingredient is chosen to balance the dish and allow the fresh flavors to shine. Here’s a breakdown of what you’ll need:

For The Lemon Sole

• 4 lemon sole fillets – skinned and boned
• Juice of 1 lemon – to enhance the flavor of the fish
• 2 tablespoons olive oil – for pan-frying or brushing before grilling
• Salt and freshly ground black pepper – for seasoning
• A few fresh parsley sprigs (optional) – finely chopped, for garnish

For The Fennel Slaw

• 1 large fennel bulb – core removed, thinly sliced
• 1 small red onion – very thinly sliced
• 1 carrot – peeled and julienned
• 1 small apple (such as Pink Lady or Granny Smith) – cored and thinly sliced or matchsticked
• Juice of 1 lemon – to prevent browning and add zing
• 1 tablespoon Dijon mustard – for a slight tang
• 2 tablespoons mayonnaise or Greek yogurt – depending on how rich or light you prefer your slaw
• 1 tablespoon white wine vinegar – for acidity
• Salt and pepper – to taste

Equipment Needed

This recipe doesn’t require any specialist tools, which makes it wonderfully accessible for home cooks. Here’s what you’ll need:

• Sharp chef’s knife or mandoline – for finely slicing fennel, onion, and apple
• Cutting board – for prepping your vegetables and fish
• Mixing bowl – for assembling the slaw
• Small whisk or spoon – to mix the dressing
• Non-stick frying pan or grill pan – to cook the lemon sole
• Tongs or fish slice – to handle the delicate fish fillets
• Serving plates – preferably warm, for plating

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

Let’s walk through the step-by-step process of bringing this elegant dish to life. Take your time-this dish is as much about enjoying the process as it is the finished result.

1. Prepare The Fennel Slaw

1. Slice and soak: Begin by thinly slicing your fennel bulb. A mandoline makes this effortless and ensures even thickness. Slice the red onion and julienne the carrot and apple. If your apple is prone to browning, toss it immediately with lemon juice.
2. Mix the dressing: In a bowl, combine the lemon juice, Dijon mustard, white wine vinegar, and mayonnaise (or Greek yogurt). Whisk until smooth and season with salt and pepper to taste.
3. Toss the slaw: Add all the prepped vegetables and apple into the bowl with the dressing. Toss gently until everything is well coated. Cover and chill in the fridge for 20-30 minutes to allow the flavors to meld.

2. Prepare The Lemon Sole

1. Season the fish: Pat the sole fillets dry with kitchen paper, then season both sides with salt, pepper, and a light drizzle of lemon juice.
2. Cook the fillets: Heat the olive oil in a non-stick frying pan over medium heat. When the oil is hot but not smoking, gently place the fillets in the pan. Cook for about 2-3 minutes per side, depending on thickness, until the flesh turns opaque and flakes easily. Handle with care-they’re delicate!
3. Rest briefly: Once cooked, transfer the fillets to a warm plate. Cover loosely with foil and let them rest for a minute or two while you plate the slaw.

3. Assemble The Dish

1. On each plate, place a generous mound of the fennel slaw.
2. Gently lay a lemon sole fillet on top or beside the slaw.
3. Garnish with chopped parsley and perhaps a thin lemon slice or fennel frond if you’re feeling fancy.
4. Serve immediately while everything is fresh and vibrant.

Tips And Tricks

Even the simplest recipes can benefit from a few insider tips to really elevate the final result. Here are some gems:

• Use the freshest fish possible: Lemon sole is delicate and mild, so its freshness is key. If unavailable, plaice or flounder are good alternatives.
• Mandoline magic: For the slaw, a mandoline gives you perfect, paper-thin slices of fennel and onion, which meld more harmoniously with the dressing.
• Acid balance: Taste your slaw dressing before tossing-adjust the lemon juice and vinegar to your liking. Some apples are sweeter than others, which might shift the balance.
• Don’t overcook the fish: Lemon sole cooks quickly. Overcooking will dry it out and compromise its tender texture.
• Chill the slaw ahead of time: Allowing it to sit in the fridge not only lets flavors develop but also slightly softens the fennel, making it more palatable without losing crunch.
• Want a low-fat version? Substitute the mayonnaise with Greek yogurt completely for a lighter touch, or even a dollop of crème fraîche for tang.

Mary Berry’s Lemon Sole with Fennel Slaw is more than just a recipe-it’s an invitation to enjoy clean, uncomplicated cooking that lets beautiful ingredients shine. Whether you’re preparing it for a light summer dinner or impressing guests with a sophisticated lunch, this dish strikes the perfect balance between effort and elegance.

With the buttery tenderness of lemon sole and the vibrant, citrus-kissed crunch of fennel slaw, every bite is a celebration of freshness. It’s easy to make, visually stunning, and deeply satisfying in that classic Mary Berry way-graceful, simple, and utterly delicious.

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

Mary Berry’s Lemon Sole with Fennel Slaw is a masterclass in simplicity and elegance. The delicately cooked fish, kissed with citrus and herbs, pairs beautifully with the crisp, anise-scented fennel slaw. But what if you want to shake things up a little while staying true to the dish’s spirit? Here are a few inspired variations that are easy to pull off, even on a busy weeknight.

1. Swap The Sole

Lemon sole is lovely, but it can sometimes be tricky to find fresh or affordable. You can easily substitute other white fish like:

• Plaice – similar in delicacy to sole, but often more accessible.
• Cod or Haddock – meatier and firmer, making them a good choice if you like a heartier texture.
• Tilapia or Flounder – mild in flavor and widely available.

When swapping fish, just adjust the cooking time slightly depending on thickness-lean fish like these don’t need long.

2. Add A Crust Or A Crumb

Mary Berry’s version usually features pan-fried or oven-baked fillets, but adding a crispy topping can bring another textural element:

• Panko and Parmesan Crust – Toss breadcrumbs with grated parmesan, lemon zest, and a touch of melted butter, then sprinkle over the fish before baking.
• Herb Crust – Blend fresh parsley, dill, and chives with olive oil and a touch of Dijon mustard, then spread over the fillet for a herbaceous punch.

3. Reinvent The Slaw

The fennel slaw is crisp, refreshing, and bright-but there’s a lot of room to play:

• Add apple or pear – Thin matchsticks of tart green apple or sweet pear add a new dimension of flavor and balance the licorice-like fennel.
• Switch the dressing – Try a tangy mustard vinaigrette, or a creamy Greek yogurt base with lemon juice and garlic for a different texture.
• Toss in color – Think red cabbage for crunch and hue, or carrots for sweetness.

4. Introduce Heat Or Spice

Mary keeps it classic, but you can add a kick with:

• A touch of chili flakes in the slaw dressing.
• A light harissa rub on the fish.
• A side of spicy aioli or a few drops of hot sauce.

These tweaks can make the dish feel brand new without veering too far from its elegant, clean roots.

Storing Leftovers

Let’s say you made a bit too much (we’ve all been there)-don’t worry, this dish stores beautifully with just a little care.

For The Lemon Sole

• Refrigeration: Store cooked lemon sole in an airtight container in the fridge for up to 2 days. It’s best eaten sooner rather than later to maintain its delicate texture.
• Reheating: Reheat gently in a low oven (around 150°C/300°F) covered with foil to prevent drying out. Or serve it cold or room temperature, flaked over a salad for a light lunch.
• Freezing: While freezing is possible, it’s not ideal. Sole is such a delicate fish that it can become watery and mushy when thawed. If you do freeze it, wrap it tightly in cling film and foil, and consume within a month.

For The Fennel Slaw

• Refrigeration: Store the slaw separately in an airtight container for up to 2-3 days. If you dressed the slaw in advance, it may soften a bit, but the flavors will meld beautifully.
• Refresh Before Serving: Add a little fresh lemon juice or a pinch of salt before serving to revive the brightness.

Pro tip: If you know ahead of time you’ll have leftovers, keep the slaw undressed until serving to preserve its crunch!

What To Eat With Mary Berry’s Lemon Sole With Fennel Slaw?

This is where things get really fun. While the fish and slaw are more than enough to stand on their own, there are several directions you can take to build out the meal.

1. Something Starchy

To balance the lightness of the fish and slaw, add a subtle, comforting carb:

• New potatoes with butter and dill – Classic and simple.
• Lemon couscous – Keeps with the citrus theme and soaks up any sauce beautifully.
• Herbed rice pilaf – A great canvas for the flavors of the main dish.

2. A Light Sauce Or Dip

A good sauce can elevate the plate:

• Tzatziki – Cools the palate and complements the anise note of fennel.
• Garlic aioli or lemon mayonnaise – Rich and creamy with just enough acidity.
• Caper butter sauce – Adds a briny, buttery touch to the fish.

3. Something Green

Greens bring color, freshness, and balance:

• Steamed green beans or asparagus with lemon zest and a touch of olive oil.
• A peppery watercress salad with radish and a mustard vinaigrette.
• Sauteed spinach with garlic for a richer, more earthy pairing.

4. A Glass Of Wine

This dish sings with the right wine:

• Sauvignon Blanc – Crisp, citrusy, and fresh.
• Chablis or other unoaked Chardonnay – Clean and minerally, with a touch of elegance.
• Dry Riesling – Brings a zingy acidity and a touch of fruit.

Conclusion

Mary Berry’s Lemon Sole with Fennel Slaw is more than just a recipe-it’s a celebration of clean, bright flavors and refined simplicity. Whether you stick with her classic preparation or branch out with a creative variation, this dish adapts beautifully to your preferences and the season. With thoughtful sides and storage know-how, it transitions from an elegant dinner party centerpiece to a quick weekday leftover lunch with grace.

This meal is a reminder that sometimes, the most delicious things in life are also the simplest-just fresh ingredients, cooked with care, and elevated with thoughtful pairings. Whether you’re a devoted Mary Berry fan or just looking for something new and light to try, this dish deserves a spot in your regular rotation.

FAQs

What Are The Main Ingredients Needed For Mary Berry’s Lemon Sole With Fennel Slaw Recipe?

The main ingredients for Mary Berry’s lemon sole with fennel slaw recipe include fresh lemon sole fillets, fennel, red onion, dill, lemon, olive oil, and a variety of seasonings. The fennel slaw is made by finely slicing fennel and red onion, then tossing them with fresh lemon juice, olive oil, and dill for a refreshing, tangy contrast to the fish.

Can I Substitute The Lemon Sole With Another Type Of Fish In This Recipe?

Yes, you can substitute lemon sole with other white fish like plaice, cod, or haddock. These fish have a similar delicate texture and flavor that will work well with the fennel slaw. However, the cooking time may vary slightly depending on the thickness of the fish fillets.

How Do I Prepare The Fennel Slaw For Mary Berry’s Recipe?

To prepare the fennel slaw, thinly slice the fennel and red onion using a sharp knife or mandolin. Place them in a bowl and add a generous squeeze of fresh lemon juice, a drizzle of olive oil, and season with salt and pepper. Toss everything together and garnish with fresh dill for added flavor. The slaw can be made in advance and refrigerated to allow the flavors to meld.