Herb Crusted Lemon Sole on Minted Pea and Bacon Pasta recipes seafood fish

Herb Crusted Lemon Sole on Minted Pea and Bacon Pasta

This family-oriented recipe captures the fun of getting kids involved in the kitchen, turning simple preparation into a memorable activity that's perfect for impressing the whole household – who knew podding peas could rival a favourite game? It embodies the aspirational charm of creating an elegant yet approachable dish, evoking feelings of togetherness and accomplishment with its fresh, vibrant elements. (60 words)

The dish features a delightful contrast of flavours and textures, with the herb-crusted lemon sole offering a crispy exterior that gives way to tender fish, while the minted pea and bacon pasta provides a comforting base of sweet peas, smoky bacon, and aromatic mint. Key ingredients like herbs and fresh peas highlight a wholesome, invigorating taste that feels both nourishing and exciting. (72 words)

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6 Portions

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Prep: 20 minutes
Cook: 20 minutes

Ingredients

Lemon Sole

6 lemon sole, skinless fillets
150g plain flour
2 eggs, beaten
300g bread crumbs
2 tbsp chives, finely chopped
2 tbsp basil, shredded
2 tbsp parsley, finely chopped
maldon salt and freshly ground black pepper
olive oil for cooking

Pasta: The pasta can be served hot or cold

300g of long pasta of your choice eg. tagliatelle, fetucinie and spaghetti
3 tbsp mint leaves, shredded
3 bacon rashers, diced
120g fresh peas or frozen
3 tbsp virgin olive oil
2 tbsp butter

Method

Lemon Sole Preparation: Place the flour on a plate with a little salt and pepper.
Break the eggs in a large bowl and beat them together with a fork.
Place the bread crumbs on a deep plate and mix in all the herbs.
Toss the lemon sole in the flour and coat it well, shake off the excess flour.
Dip the lemon sole in the beaten eggs and so that is coated.
Finally place the lemon sole in the bread crumbs and cover the fillets with the herb and crumbs well.
Pasta: Bring a saucepan of water to the boil. Add the pasta to the pan and cook it for 3-5 minutes so that it is just cooked.
Add the peas to the pasta and cook it for a further minute. Drain the pasta and peas and place it in a large bowl
Place the oil and butter in a pan over a medium heat. When it is has melted add the bacon and cook it for a couple of minutes. Pour the bacon mixture over the pasta. Add the mint to the bowl and toss the pasta so that the ingredients are well distributed. Allow the pasta to cool and cover it and refrigerate.
To Cook Lemon Sole: Remove the pasta from the refrigerator and allow it to come to room temperature. Add a very large pan and place it over a moderate to high heat. When the oil is hot add the lemon sole fillets to the pan and cook them for around 2 minutes on each side, so that they are golden brown. Remove the lemon sole from the pan and place it in a warm place until ready to serve.
To Serve: Distribute the pasta among six plates. Place a lemon sole fillet on each serving of pasta. Serve.