Brown butter sole with peas & mussels

1 of 5-a-day 10-30 minutes 2 servings 600 kcal or less fibre folate garden peas greens in season lemon sole mains may quick spring spring collection spring kitchen

N/A

Source

Ingredients

1 tsp sunflower oil

50g butter

4 lemon sole fillets

200g fresh podded pea (or frozen)

100g mussel , 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

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.