Lemon Sole with Fresh Peas

Name: Lemon Sole with Fresh Peas
Ingredients: Unsalted butter; Spring onions; Fresh peas; Basil leaves; Vegetable stock (or water); Extra virgin olive oil; Lemon sole on the bone; Plain flour; Toasted bread crumbs; Lemon zest; Dry chili

Ingredients

25g unsalted butter
3 spring onions, sliced
55g fresh peas
4 basil leaves, roughly chopped
2 tbsp vegetable stock (or water)
Extra virgin olive oil
Salt
1 whole lemon sole on the bone (approx. 250g), skin removed
Plain flour for dusting
1 tbsp toasted bread crumbs mixed with a little lemon zest and dry chili

Cooking instructions

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.