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Ingredient
Lemon sole, capers, prawns and mangetout
Introduce
Chef :
Philip PantelidesLemon sole, capers, prawns and mangetout
After two weeks eating fresh fish in the Basque Country and France I’ve been trying to recreate some of the simple but tasty cooking
Ingredient
Food ration :
2 people
300 g
fresh prawns
2 tbsp
capers
Bunch
parsley (chopped)
1
lemon
Knob
butter
100 g
mangetout
Bunch
spring onions
Cooking instructions
* Step 1
Slice the sping onion and garlic then sauté with the mangetout with salt and pepper
* Step 2
Season the fish. Add some butter to a hot pan, once it browns add the sole skin side down. Hold the fish down so it stays flat.
* Step 3
After a couple minutes when the skin is crisp flip and cook for another minute or so.
* Step 4
Flip the fish back skin-side down and add the prawns, capers, parsley. At the last minute squeeze in half a lemon.
* Step 5
Serve with a wedge of lemon
Note: if there is a photo you can click to enlarge it
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