Lemon Sole with Parsley and Lemon

Dust the fish fillets in the seasoned flour, then add to the oil in a hot pan, skin-side down. Fry for 2 mins, then flip and cook for 1 minute more. Remove from the pan and keep warm.
Add 100g of butter to the pan to melt, then stir through the lemon juice and zest, and a handful of chopped parsley. Season, then spoon over the sole fillets. Meanwhile, cook the peas for 2 mins in boiling water, then drain and crush with a knob of butter, some seasoning and the mint. Serve with chips or new potatoes alongside the fish fillets.

10 mins

4 serving

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