Brown butter sole with peas & mussels
Serves 2
More effort
Prep:
Cook:
Baste your fish in brown butter then steam with shellfish, peas, cider and zesty lemon
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- 1 tsp sunflower oil
- 50g butter
- 4 lemon solefillets
- 200g fresh podded pea(or frozen)
- 100g musselwashed and de-bearded
- small splash of dry cider(about 2 tbsp)
- juice ½ lemonplus wedges to serve
- large handful peashoots, to serve
Nutrition: per serving
- kcal407
- fat26g
- saturates14g
- carbs10g
- sugars3g
- fibre5g
- protein34g
- salt0.9glow
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.
