What to eat tonight

Lemon sole, pancetta, peas and salsa verde

Got peas in the freezer? Pick up some fish and pancetta, and you’re good to go

Posted

Brought to you in partnership with

Added on

Got peas in the freezer? Pick up some fish and pancetta, and you’re good to go

Posted

Brought to you in partnership with

  • Serves 2
  • Preparation time 8 minutes
  • Cooking time 7 minutes
  • 50g flat parsley
  • 50g basil
  • 100ml olive oil
  • 1 tbsp capers
  • 1 tbsp cider vinegar
  • 1 tsp mustard
  • 2 lemon sole fillets
  • 4 pancetta rashers (or parma ham)
  • ½ tbsp coconut oil
  • 100g petits pois
  • Juice and zest of 1 lemon
  • Sea salt and freshly ground black pepper
  1. Make the salsa verde first by blending the parsley, basil, olive oil, capers, vinegar and mustard. Blend until you have a smooth paste, and set aside.
  2. Season the fish fillets and set them aside.
  3. Heat a frying pan over a medium heat and grill the pancetta for one minute on each side, until crisp, then set aside.
  4. Heat the same pan with the coconut oil over a medium-to-high heat. Wait until the oil starts to bubble, then fry the fish for two minutes on the first side, then one minute on the second. Put the cooked fish to one side.
  5. Throw the petits pois into the pan and sauté them over a medium heat with the lemon juice for a few minutes, then serve to the side of the fish with a smear of salsa verde and the pancetta.

Recipe extracted from Get the Glow

Recipe extracted from Get the Glow

Get the Glow: 100 delicious and easy recipes that will nourish you from the inside out, by Madeleine Shaw

Published by Orion Books. Photography: Martin Poole 

£ 15.00

BUY
Tagged in:
Fish
quick and easy

Tap below to add
the-pool.com to your homescreen

Close
Love The Pool? Support us and sign up to get your favourite stories straight to your inbox