Pan-cooked sole with minted peas and bread

Ingredients

For 1 serving

• Sole200 g
• Peas150 g
• Bread50 g
• Extra virgin olive oil10 g
• Mintto taste
• Lemon0.5
• Saltto taste

Contains: gluten, fish,

In season: April – June

Method

1. In a small pan with a lid heat half the oil over medium heat, add the peas, half a glass of water and a pinch of salt, cover and stew for 10 minutes, until tender.
2. Take the peas off the heat and stir in torn mint leaves.
3. Meanwhile pat the sole fillets dry and salt them.
4. In a non-stick pan heat the remaining oil over medium heat and cook the sole for 2–3 minutes per side, turning it only once with a spatula, until opaque white; in the last few seconds pour in the lemon juice and let it sizzle.
5. Serve the sole with the lemony pan juices, the minted peas and the bread.