Roasted new potatoes
Pack your potatoes full of fresh summer herbs such as rosemary, oregano and sage. Roasted in the oven, these make the perfect side dish to enjoy outdoors.
Brown butter sole with peas & mussels
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 2
Skip to ingredients
- 1 tsp sunflower oil
- 50g butter
- 4 lemon solefillets
- 200g fresh podded pea(or frozen)
- 100g musselwashed and de-bearded
- small splash of dry cider(about 2 tbsp)
- juice ½ lemonplus wedges to serve
- large handful peashoots, to serve
Nutrition: per serving
- kcal407
- fat26g
- saturates14g
- carbs10g
- sugars3g
- fibre5g
- protein34g
- salt0.9glow
Method
step 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.
step 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.
step 3
Scatter with pea shoots and bring the pan to the table with the lemon wedges on the side.
