Brown butter sole with peas & mussels

Brown butter sole with peas & mussels

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(1 ratings)

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Cooking time

Prep: 15 mins Cook: 10 mins

Skill level

Moderately easy

Servings

Serves 2

Baste your fish in brown butter then steam with shellfish, peas, cider and zesty lemon

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
407
protein
34g
carbs
10g
fat
26g
saturates
14g
fibre
5g
sugar
3g
salt
0.9g

Ingredients

  • 1 tsp sunflower oil
  • 50g butter
  • 4 lemon sole fillets
  • 200g fresh podded peas (or frozen)
  • 100g mussels, washed and de-bearded
  • small splash of dry cider (about 2 tbsp)
  • juice ½ lemon, plus wedges to serve
  • large handful pea shoots, to serve

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Method

  1. Heat the oil and butter in a deep frying pan until foaming. Add the fish fillets and cook for 3-4 mins. Carefully turn over and baste with the butter, which should be nut-brown.
  2. Increase the heat and add the peas, mussels, cider, lemon juice and some seasoning. Cover with a lid and cook for another 3-4 mins until the mussels have opened – discard any that remain closed.
  3. Scatter with pea shoots and bring the pan to the table with the lemon wedges on the side.

Recipe from Good Food magazine, May 2013

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Comments

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heather444's picture

Delicious meal. I made this exactly as suggested by the recipe and my partner and I thoroughly enjoyed it. Would be good for a dinner party and it is very simple and quick to cook. We served it with the 'herb roasted new potatoes' recipe that has been suggested and the combination worked really well. Will definitely be cooking this again.

irritable's picture
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Except using sunflower marg instead of the butter, I made this per the recipe and served with the recommended herb roasted new potatoes. I'm not sure I could taste the cider, but even so, the flavours were superb. The dish looks good and is definitely good enough to serve for guests. Highly recommended.

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