Description
A delicate and flavorful dish featuring brown butter seared lemon sole fillets served with fresh peas and steamed mussels, enhanced by a splash of dry cider and fresh lemon juice. Finished with vibrant pea shoots, this elegant seafood plate is perfect for a light, impressive meal.
Ingredients
Scale
Seafood and Vegetables
- 4 lemon sole fillets
- 200g fresh podded peas (or frozen)
- 100g mussels, washed and de-bearded
- Large handful pea shoots, to serve
Other Ingredients
- 1 tsp sunflower oil
- 50g butter
- Small splash of dry cider (about 2 tbsp)
- Juice of ½ lemon, plus wedges to serve
Instructions
- Heat the oil and butter: Heat the sunflower oil and butter together in a deep frying pan over medium heat until the butter is foaming and starting to turn nut-brown.
- Cook the sole fillets: Add the lemon sole fillets to the pan and cook for 3-4 minutes on one side without moving them. Carefully turn each fillet over and baste them continuously with the browned butter to infuse rich nutty flavor.
- Add peas, mussels, and liquids: Increase the heat slightly then add the peas, mussels, a splash of dry cider (about 2 tablespoons), and the juice of half a lemon to the pan. Season lightly with salt and pepper.
- Steam the mussels and peas: Cover the pan with a lid and cook for another 3-4 minutes, or until the mussels have opened. Discard any mussels that remain closed.
- Finish and serve: Scatter the pea shoots over the cooked fish and mussels. Bring the pan directly to the table with lemon wedges on the side for squeezing over the dish.
Notes
- Make sure to discard any mussels that do not open after cooking, as they may not be safe to eat.
- You can use frozen peas if fresh ones are not available, but fresh peas offer better texture and flavor.
- Use a deep frying pan with a lid to ensure the mussels steam properly and cook evenly.
- Basting the fish with brown butter adds a rich nutty flavor that complements the delicate sole.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: British
Keywords: Brown butter sole, lemon sole recipe, peas and mussels, seafood dish, easy fish recipe, spring peas, brown butter sauce
