LEMON SOLE WITH PEAS

Lemon sole is a flat fish with a mild flavour and it goes wonderfully well with these basil-scented garden peas. Get your fishmonger to remove the fish heads and dark skin, which can be quite thick. Serves 2

40g (1½oz) butter

6 spring onions, trimmed and sliced

100g (3½oz) fresh podded peas (you’ll need about

250g/9oz peas in their pods, or use frozen)

A small handful of fresh basil leaves, roughly chopped

100ml (3½fl oz) vegetable stock or water 1-2tbsp olive oil Sea salt

2 lemon sole on the bone, about

250g (9oz) each, dark skin and heads removed, trimmed and washed 1tbsp plain flour

Lemon slices, to garnish

For the garnish

2tbsp fresh white breadcrumbs (see tip across bottom of page)

1tsp olive oil

¼tsp finely grated lemon zest

A pinch of dried chilli flakes First make the toasted-breadcrumb garnish. Mix the breadcrumbs with the olive oil in a bowl, then transfer to a frying pan and toast over a medium heat for a few minutes, until evenly golden, stirring often. Remove from the heat and stir in the lemon zest and chilli flakes. Set aside.

Put the butter, spring onions, peas, basil, stock or water and a drizzle of olive oil into a pan and season with salt. Cover, bring to the boil over a medium heat, then simmer for 3 minutes.

Meanwhile, pat the fish dry with kitchen paper, then dust with flour, patting off any excess, and season with salt. Heat a little olive oil in a nonstick frying pan, then cook the fish over a medium-high heat for 3 minutes each side, until cooked through.

Transfer the lemon sole to plates, then, using a slotted spoon, cover with the peas and spring onions. Spoon over some of the buttery juices and sprinkle with the garnish.

Serve with lemon and perhaps some crushed new potatoes.