GRILLED LEMON SOLE, BUTTERED PEAS, PANCETTA, SUNDRIED TOMATO, LEMON, THYME

Serves 2

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

METHOD

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.

Enjoy!

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