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Lemon Sole with Fresh Peas
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- Put the butter, spring onions, peas, basil, vegetable stock (or water) and a little olive oil into a saucepan and season with salt. Cover with a lid and cook for 2½ minutes over a medium heat.
- In the meantime, dust the fish with a light coating of flour and season with salt.
- Heat a little olive oil in a frying pan then cook the fish for 3 minutes on each side.
- Place the sole on a plate and cover with the peas and onions and sprinkle with the toasted bread crumbs. Serve with a dollop of fresh pesto and a wedge of lemon on the side.