Brown butter sole with peas & mussels
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- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 2
Baste your fish in brown butter then steam with shellfish, peas, cider and zesty lemon
| Highlight | Nutrient | Unit |
|---|---|---|
| kcal | 407 | |
| fat | 26g | |
| saturates | 14g | |
| carbs | 10g | |
| sugars | 3g | |
| fibre | 5g | |
| protein | 34g | |
| low in | salt | 0.9g |
Ingredients
- 1 tsp sunflower oil
- 50g butter
- 4 lemon sole fillets
- 200g fresh podded pea (or frozen)
- 100g mussel , 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
Method
- STEP 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.
- STEP 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.
- STEP 3
Scatter with pea shoots and bring the pan to the table with the lemon wedges on the side.
Goes well with
Recipe from Good Food magazine, May 2013
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