Lemon sole with cockles and perry

Method

1. Melt the butter in a large frying pan. Fry the onion and the pancetta until the fat runs from the meat and the onion is transparent.

2. Pour the perry into the pan and stir up all the bits stuck to the bottom.

3. Place the lemon sole fillets on top of the onion and bacon, and cover. Leave to cook for a few minutes or until the fish is cooked through.

4. Put the broad beans into a saucepan of boiling water. Cook for 1 - 2 minutes if they are really young, or a little longer if they are older. Drain.

5. Remove the fish from the pan and keep warm. Add the cockles and stir. Cover and leave to steam until the cockles open.

6. Add in the broad beans and stir to combine.

7. Place the fish on a plate and spoon over the cockles and broad beans.

Comments                        add a comment

Be the first to add a comment...

Ingredients

25g Butter
1 onion, grated
100g smoked pancetta, diced into batons
1 glass perry
1x350g lemon sole, skinned and filleted
200g Broad beans, podded
200g cockles, in their shells, cleaned

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Competitions: great prizes up for grabs
Real Italian food for real food lovers
Afternoon tea, curry cookery courses and more!