Lemon Sole with Parsley and Lemon

Charmaine Lu -
  • 1.5 tbsp olive oil
  • 4 sole fillets
  • Seasoned flour for dusting
  • 100g butter
  • 1 lemon, grated zest and juice
  • Chopped parsley
  • 400g peas
  • Small bunch of mint leaves, chopped
  • 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