Wednesday, 25 April 2012

Lemon Sole with Peas and Pea shoots

I love fish..I love food...

This recipe is easy peasy!! sorry about the pun.
In half an hour you are serving up a delicious meal fit for kings.
Lemon sole with a buttery lemony caper sauce.

Serves 2

2 lemon sole filleted
Organic rapeseed oil
2oz of butter
Tablespoon of capers
1 whole lemon
Freshly ground salt and black pepper
Frozen peas
Pea shoots
Purple sprouting brocoli (enough for two people)

Put oven on 160*C /325*F/ gas mark 3

1.On a baking tray lightly flour and add freshly ground salt and black pepper.
Add your lemon sole fillets and evenly coat each side with the flour, leave to one side.

2.Fill two medium saucepans with cold water and place on hob to boil, add some freshly ground salt to the water.

3.In a large frying pan add your tablespoon of oil and 2 oz of butter.
When starting to sizzle without burning add two fillets squeeze some juice of a lemon into the pan fry for 3 minutes turnover and do the same for the other side your fillets should be slightly crispy and golden colour.
Place fillets on a warm plate in the oven, then do the same process for your other fillets add more butter if needed.

4.Whilst your second batch of fillets are frying add your peas to boiling water and purple sprouting broccoli.

5.After no more than 6 minutes of frying place second batch of fillets onto warm plate in oven.
Add more butter and lemon juice to frying pan with your chopped capers and fry gently.
Drain peas and broccoli, season and add your pea shoots to your cooked peas and mix together lightly.

6.On warm plates place your lemon sole fillets, then your PSB, peas and peashoots.
Drizzle over your buttery sauce.
And there you have a delicious colourful meal that takes no more than half an hour to prepare and cook.
A taste of spring and the sea on a plate.

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