Brown Butter Sole With Peas & Mussels

Baste your fish in brown butter then steam with shellfish, peas, cider and zesty lemon

• Cooking Time Prep 15 mins
  Cook 10 mins
• Skill Level Moderately easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  407

• Protein

  34g

• Carbs

  10g

• Fat

  26g

• Saturates

  14g

• Fibre

  5g

• Sugar

  3g

• Salt

  0.9g

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

Directions

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.

Categories: Cooking For..., Vegetables