Lemon sole with brown butter and crushed peas

Name: Lemon sole with brown butter and crushed peas
Total time: 20 min
Cuisine: French
Ingredients: 4 lemon sole fillets; 2 tbsp cornflour; 1 tbsp olive oil; 50g butter; 1 lemon, juice and wedges; 250g frozen peas; 1 tbsp chopped mint; 2 tbsp chopped parsley

Delicate lemon sole fried in a hint of butter, with minty crushed peas. Elegant and ready in 20 minutes.

Time20 min
LevelEasy
Costabout £1.25 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

2 servings

Ingredients

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4lemon sole fillets
2 tbspcornflour
1 tbspolive oil
50 gbutter
1lemonjuice and wedges
250 gfrozen peas
1 tbspchopped mint
2 tbspchopped parsley

Method

1
Boil the peas for 3 minutes, drain and crush roughly with a fork. Stir in the mint, a little black pepper and half the lemon juice. Keep warm.
3 min
2
Pat the sole dry and dust lightly with cornflour on both sides.
3
Heat the oil and half the butter in a large frying pan. Fry the fillets for 2 minutes on one side until golden.
2 min
4
Flip and cook for 1 minute more, then lift onto warm plates.
1 min
5
Add the remaining butter to the pan and cook until nutty brown, about 1 minute. Add the rest of the lemon juice and parsley.
1 min
6
Spoon over the fish and serve with the peas and lemon wedges.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.