Brown Butter Lemon Sole with Peas & Mussels
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 1 tsp sunflower oil
  • 50g butter
  • 4 lemon sole fillets
  • 200g fresh podded pea (or frozen)
  • 100g mussels washed and de-bearded
  • Small splash of dry cider (about 2 tbsp)
  • Juice ½ lemon, plus wedges to serve
  • Large handful pea shoots, to serve
Instructions
  1. Heat the oil and butter in a deep frying pan until foaming. Add the fish fillets and cook for 3-4 mins. Carefully turn over and baste with the butter, which should be nut-brown.
  2. Increase the heat and add the peas, mussels, cider, lemon juice and some seasoning. Cover with a lid and cook for another 3-4 mins until the mussels have opened – discard any that remain closed.
  3. Scatter with pea shoots and bring the pan to the table with the lemon wedges on the side.
Recipe by George Hughes Fishmongers at https://www.georgehughesfishmonger.com/recipes-for-2-perfect-treat-loved-one/