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  • Recipes
  • Pan-fried Lemon Sole with Spiced-butter Prawns
Pan-fried Lemon Sole with Spiced-butter Prawns

By OcadoLife
For a speedy fish dish, you can’t beat this Pan-fried Lemon Sole with Spiced-butter Prawns, served with samphire – on the table in just 15 mins. It was created by Sam and Sam Clark, chefs and founders of well-loved…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

14 total
  • 125g unsalted butter, plus a knob
  • 2 fresh bay leaves
  • 1 whole nutmeg, finely grated
  • 1 pinch cayenne pepper (or hot paprika)
  • 0.5 tsp fennel seeds
  • 0.25 tsp ground black pepper
  • 0.5 lemon, juiced, plus extra quarters to serve
  • 165g raw king prawns, deveined
  • 1 tbsp olive oil
  • 4 lemon sole fillets
  • 4 tbsp plain flour, seasoned, for dusting
  • 2 packs (90g) samphire (approx.)
  • 500g new potatoes, boiled
  • 2 tbsp chopped chives

Method

3 steps

  1. Step 1

    In a small pan, melt 125g butter with the bay leaves over a low heat. The butter will separate but continue to cook until the milky bits turn golden. Add the nutmeg, cayenne, fennel seeds and pepper; cook for 1-2 mins more, stirring occasionally. Add the lemon juice, then stir in the prawns with a little salt for 30 secs or until they turn pink. Remove from the heat; cover.

  2. Step 2

    Heat the oil and remaining knob of butter in a large frying pan over a medium heat. Dust the fish with the flour; fry for 1-2 mins on each side, until cooked through. Remove to 4 warm plates. Immediately stir the samphire into the pan juices; cook for 1-2 mins.

  3. Step 3

    Spoon the prawns and butter over the fish. Serve with the samphire, boiled potatoes sprinkled with chives, and lemon wedges for squeezing over.