Lemon Sole with Brown Butter and Mussels
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Lemon Sole with Brown Butter and Mussels

Lemon Sole with Brown Butter and Mussels

Ingredients

Method

  • 1 tsp oil
  • 50g butter
  • 4 lemon sole fillets
  • 200g peas
  • 100g washed fresh mussels
  • Splash of dry white wine
  • ½ lemon, juice only
  • Handful of pea shoots, to serve
  • Heat the butter and oil in a pan until foaming, then add the fish fillets and cook for 4 mins. Turn and baste with the butter, then increase the heat and add the peas, wine, mussels, lemon juice and some salt and pepper. Cover with the lid and cook for 3 mins or until the mussels have opened (discard any that remain closed). Scatter with the pea shoots and serve with some crusty bread.
10 mins
2 serving

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