GRILLED LEMON SOLE, BUTTERED PEAS, PANCETTA, SUNDRIED TOMATO, LEMON, THYME
Approx 15 Mins
INGREDIENTS: Allergens in BOLD
2 X 150g lemon sole fillets (FISH) or use cod, hake or haddock
50g butter (DAIRY)
70g chopped cooked smoked pancetta
1 garlic clove chopped
200g frozen petit pois
zest of 1 lemon
2 banana shallots diced
40g chopped sundried tomato
1 teaspoon thyme leaves
50 ml vegetable stock
Lay the sole fillets on a greased baking sheet, brush the top of the fillets with olive oil or clarified butter & season with a little salt. Place the sole fillets under a hot grill for 3 to 4 minutes until cooked.
Place the butter in a saucepan & add the rest of the ingredients.
Put the pan on a high heat, bring to the boil & simmer for 2 minutes until the butter mix thickens slightly.
Transfer the sole fillets to 2 warm serving plates.
Check the sauce for seasoning, add a little salt & pepper if needed & pour over the fish.
Serve with a wedge of lemon.