Brown Butter Sole With Peas & Mussels
This delightful recipe pairs delicate lemon sole fillets with sweet peas and briny mussels, all brought together in a flavorful cider and lemon sauce. Finished off with vibrant pea shoots for a touch of freshness, this dish is perfect for a special dinner that's as elegant as it is delicious.
— Constant Cookbook
Ingredients
- 1 tsp sunflower oil
- 50g butter
- 4 lemon sole fillets
- 200g fresh podded peas (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
- 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.
- 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.
- Scatter with pea shoots and bring the pan to the table with the lemon wedges on the side.
Cook Time
10M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 407 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 14 grams saturated fat
- Carbohydrate Content: 10 grams carbohydrates
- Sugar Content: 3 grams sugar
- Fiber Content: 5 grams fiber
- Protein Content: 34 grams protein
- Sodium Content: 0.9 milligram of sodium
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