Brown butter sole with peas & mussels

Brown butter sole with peas & mussels

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(3 ratings)

Prep: 15 mins Cook: 10 mins

More effort

Serves 2
Baste your fish in brown butter then steam with shellfish, peas, cider and zesty lemon

Nutrition and extra info

Nutrition: per serving

  • kcal407
  • fat26g
  • saturates14g
  • carbs10g
  • sugars3g
  • fibre5g
  • protein34g
  • salt0.9g
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  • 1 tsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 4 lemon sole fillets
  • 200g fresh podded pea (or frozen)



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 100g mussel, washed and de-bearded



    Once regarded as the poor relation of the shellfish family because of their small size and…

  • small splash of dry cider (about 2 tbsp)



    Cider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…

  • juice ½ lemon, plus wedges to serve



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • large handful pea shoots, to serve



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…


  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.

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Comments, questions and tips

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2nd Mar, 2016
We love this recipe.
4th Jan, 2014
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.
23rd May, 2013
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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