LEMON SOLE, PANCETTA, PEAS AND SALSA VERDE (Serves 2)
- 50g flat-leaf parsley
- 50g basil
- 100ml olive oil
- 1tbsp capers
- 1tbsp cider vinegar
- 1tsp mustard
- 2 lemon sole fillets
- 4 pancetta rashers (or Parma ham)
- 1/2tbsp coconut oil
- 100g petits pois
- Juice and zest of 1 lemon
- Salt and pepper
Make the salsa verde first by blending the parsley, basil, olive oil, capers, vinegar and mustard. Blend until you have a smooth paste, and then set aside.
Salt and pepper the fish fillets and set them aside.
Heat a frying pan over a medium heat and grill the pancetta for one minute on each side, until crisp, then set aside. Heat the same pan with the half tablespoon of coconut oil over a medium to high heat. Wait until the oil starts to bubble, then fry the fish for two minutes on the first side, then one minute on the second. Put the cooked fish to one side.
Throw the petits pois into the pan and saute them over a medium heat with the lemon juice for a few minutes, then serve to the side of the fish with a smear of salsa verde, the pancetta and a sprinkling of lemon zest.
Recipe from Get The Glow: 100 Delicious And Easy Recipes That Will Nourish You From The Inside Out by Madeleine Shaw.