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