Nutrition and extra info
Nutrition: per serving
- kcal407
- fat26g
- saturates14g
- carbs10g
- sugars3g
- fibre5g
- protein34g
- salt0.9g
Ingredients
- 1 tsp sunflower oil
Sunflower oil
Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…
- 50g butter
Butter
butt-errButter is a dairy product made from separating whole milk or cream into fat and…
- 4 lemon sole fillets
- 200g fresh podded pea (or frozen)
Peas
p-eesA type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
- 100g mussel, washed and de-bearded
Mussels
mus-selsOnce regarded as the poor relation of the shellfish family because of their small size and…
- small splash of dry cider (about 2 tbsp)
Cider
si-derCider is an alcoholic beverage made from the fermented juice of apples. Apple orchards were…
- juice ½ lemon, plus wedges to serve
Lemon
le-monOval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- large handful pea shoots, to serve
Peas
p-eesA type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…
Method
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.
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.
Scatter with pea shoots and bring the pan to the table with the lemon wedges on the side.
Comments, questions and tips