Brown butter sole with peas & mussels

• sunflower oil↗1 tsp tsp
• butter↗50g g
• lemon sole↗4

  fillets

• fresh podded pea↗200g g

  (or frozen)

• mussel↗100g g

  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

Step-by-step instructions

1. 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. 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. 3

   Scatter with pea shoots and bring the pan to the table with the lemon wedges on the side.