Yahoo Sports Roast lemon sole with mussels recipe
All British flatfish have unique flavours. Of course, you can’t beat a good Dover sole, and restaurants sell them all day long, but there are other great members of the sole family that don’t often get a look in. Witch or Torbay sole, megrim and lemon sole all have their merits and should be snapped up if you spy them on the fishmonger’s slab, not least because they’re all a fraction of the price of a Dover. This dish works with any of the sole family or plaice
Prep time: 15 minutes Cook time: 10 minutes
Serves 4
. Ingredients – 60g butter, melted, plus extra for greasing the tray – 4 x 350-400g lemon soles, trimmed – 600-700g mussels, well cleaned and beards removed – 100ml white wine – 2 tbsp chopped parsley – juice of 1 lemon – 80ml rapeseed oil
Method Preheat the oven to 220C/200C fan/ gas mark 7. Put the fish on a buttered baking tray, laying them white-side up. Brush with the butter, season and bake for about 10 minutes, until just cooked. Meanwhile, put the mussels in a pan with the wine, cover and cook on a high heat for 2-3 minutes, shaking the pan every so often until they are all open. Strain in a colander over a bowl (discarding any mussels that don’t open), then strain the juice through a fine sieve into a saucepan. Heat to reduce it down to a couple of tablespoons and put to one side. Remove the mussels from their shells then mix with the reduced liquid, parsley, lemon juice and oil, and season to taste. Transfer the fish to warmed serving plates and spoon the mussels over. This is good with samphire, when in season, or monk’s beard, as here.
