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Lemon sole with brown shrimp butter

A plate of sole topped with shrimp

Lemon sole with brown shrimp butter

Name: Lemon sole with brown shrimp butter
Total time: 15 min
Yield: Serves 2
Ingredients: 300g new potatoes scrubbed and halved if large; 200g purple sprouting broccoli trimmed; vegetable oil for grilling; 2 lemon sole fillets; 50g butter; a pinch ground mace; 100g peeled brown shrimp; ½ lemon zested and juiced, plus wedges to serve; ½ a small bunch chives or dill finely chopped

Anna Glover

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Serves 2

Easy

Total time: 15 mins

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This dish might be quick and easy, but it certainly doesn’t feel everyday – it makes for an elegant date-night meal. Use spring onion, dill or parsley instead of chives, if you prefer

Gluten free

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Alternatives

Complete the dish

Make this recipe for lemon sole with brown shrimp butter, then check out more romantic meals for two, such as our perfect steak, lobster mac and cheese and crab thermidor.

Ingredients

Nutrition

300g new potatoes

scrubbed and halved if large
200g purple sprouting broccoli

trimmed
vegetable oil

for grilling
2 lemon sole fillets
50g butter
a pinch ground mace
100g peeled brown shrimp
½ lemon

zested and juiced, plus wedges to serve
½ a small bunch chives or dill

finely chopped

Nutrition: per serving

kcal430
fat22.3g
saturates13.5g
carbs22.2g
sugars2.9g
fibre6.4g
protein32.1g
salt1.6g

Method

step 1

Put the potatoes in a pan (the base of a tiered steamer stack, if you have one) of boiling salted water and cook for 15 minutes until tender when pierced with the tip of sharp knife. After 10 minutes, put the broccoli in the steamer basket above the potatoes, put the lid on and cook for 5-6 minutes or until the stems are tender – if you don’t have a steamer basket, then steam/boil the broccoli in a lidded pan in a few centimetres of water for 3-4 minutes.
step 2

Meanwhile, heat the grill to medium-high. Cover a grill tray or baking tray with baking paper and oil lightly. Season the fillets on the flesh side, and put on the prepared tray, skin-side up, to protect the flesh when cooking. When the potatoes have had 10 minutes, grill for 3-6 minutes or until the fish flakes when gently pressed, and the skin is tinged golden brown.
step 3

While the potatoes and fish are cooking, and everything is nearly ready, melt the butter in a frying pan until foaming. Add a pinch of salt if the butter is unsalted, and the ground mace along with a crack of black pepper. When the butter solids start to turn golden and it’s smelling nutty, stir in the prawns for a few seconds then remove from the heat. Stir in the lemon zest, a squeeze of juice and the chives or dill.
step 4

Put the potatoes and lemon sole onto warm plates, along with the broccoli. Spoon over the shrimp butter, scatter over a few more chives and serve with lemon wedges for squeezing over – and a cold glass of white wine.

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Authors

Anna Glover profile

Anna GloverSenior food editor

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