2 x 200 grams skin on fillets lemon sole Buy Online 1 garlic clove 1 red chilli 2 knobs of butter 4 tspns fresh or frozen parsley 90 grams samphire Salt and black pepper to season Juice half lemon
Pan Fried Lemon Sole with Samphire and Parsley Butter - Serves 2
Make the parsley, garlic and chilli butter by placing into a food processor and blitzing
until smooth. Set aside in the fridge until ready to use.
Preheat a pan on a medium heat for the fish – season the skin of the fish with salt
and black pepper.
Melt a knob of butter in another pan and place the samphire in to wilt. Cook on a
medium heat for 4 minutes, or until soft. You still want a little bit of a crunch.
As soon as the samphire is in the pan, place the fish skin side down into the other
hot pan and season with black pepper. Cook for around three minutes, add the parsley
butter and a squeeze of lemon and flip the fish over to cook on the flesh side for
Place the samphire on the plate and top with the fish.
Serve with buttered potatoes and seasonal vegetables