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



  • 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

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box