Pan-fried Lemon Sole with Spiced-butter Prawns
By OcadoLife
Published on 26 November 2024
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 London restaurant Moro. “It’s rare to find a whole nutmeg in a recipe, but have faith: it brings sweet nuttiness to this simple but special dish. Flat fish is super-fast too: a flash in the pan and dinner’s ready!”Time and servings
15 minsTotal time
4Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 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
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.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.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.