Photo: Sorin Gheorghita
Brown butter sole with peas & mussels
8 ingredients
15 min + 10 min
Serves 2
openrecipes
Baste your fish in brown butter then steam with shellfish, peas, cider and zesty lemon
Estimated Nutrition (whole recipe, rough)
287
Calories
29g
Protein
12g
Fat
19g
Carbs
Counts 5 of 8 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Pea | 1/2 cup (72g) | 62 |
| Lemon Sole | juice of 1 lemon (48ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Sunflower Oil | not in our table | 0 |
| Cider | not in our table | 0 |
| Pea Shoots | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tsp sunflower oil
- 50g butter
- 4 lemon sole fillets
- 200g fresh podded peas (or frozen)
- 100g mussels , 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes