Brown butter sole with peas & mussels
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Brown butter sole with peas & mussels

By Barney Desmazery

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

  • Prep:15 mins
    Cook:10 mins
  • Serves 2
  • More effort

Nutrition per serving

  • kcal 407
  • fat 26g
  • saturates 14g
  • carbs 10g
  • sugars 3g
  • fibre 5g
  • protein 34g
  • 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

Method

  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.

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