Name: Brown butter sole with peas & mussels
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: British
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

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Brown butter sole with peas & mussels

Brown butter sole with peas & mussels

Barney Desmazery

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Serves 2

More effort

Prep: 15 mins

Cook: 10 mins

A star rating of 5 out of 5.3 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal407
fat26g
saturates14g
carbs10g
sugars3g
fibre5g
protein34g
salt0.9g

low

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.

Recipe from Good Food magazine, May 2013

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A star rating of 5 out of 5.3 ratings

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