Springtime calls for a lot of things, and although we believe this recipe is evergreen for every season, some peas and a light fish in spring is just special. Much-needed would also be a good way to put it. Every time spring comes around, we immediately jump to the greens and lighter fare. This Light & Lemony Sole Meunière with Peas, Parsley, and Chives – and we can’t stress this enough – is all of those things and more. A quintessentially spring recipe that feeds our souls with every bite, and is such a quick process from start to finish.
Sear the flour-dredged filets until golden brown on either side after you’ve blanched your peas. From there, create your pea/butter/lemon/parsley mixture. Then, add the fish to a plate, spoon the mixture overtop, and enjoy!
As a side note: the recipe calls for sole, but you could make this with flounder or cod just as easily!
This Light & Lemony Sole Meunière with Peas, Parsley, and Chives can be enjoyed solo, requires little effort, and is unbelievably perfect for moments like this. Enjoy!
Light & Lemony Sole Meunière with Peas, Parsley and Chives
Ingredients
- 1 cup shelled fresh or frozen peas
- 2 filets of sole, about 6 ounces each
- kosher salt and freshly ground pepper
- 1/2 cup gluten free flour *we use Cup-4-Cup
- 8 tablespoons butter, preferably Irish
- 1 lemon, halved
- large handful of fresh parsley leaves, finely chopped
- 6-8 fresh chives, chopped
Instructions
- Bring a small saucepan of water to a boil. Blanch fresh peas for 1-2 minutes or frozen peas for a few seconds or just long enough to take the chill off. Cool the peas in a bowl of ice water. Drain well, and set aside.
- Season the filets with salt and pepper. Carefully dredge them in flour. Melt 2 tablespoons of the butter in a large nonstick skillet over medium-high heat until foaming. Cook the filets on the rounded side down first until pale golden brown, about 2 minutes. Using a fish spatula, carefully turn the fish over and cook the other side 1-2 minutes. Transfer each filet to a warm plate.
- Meanwhile, melt the remaining 6 tablespoons of butter in a medium saucepan over medium heat. Squeeze in some juice from half of the lemon while swirling the saucepan. Add more juice, if you like. Remove the saucepan from the heat. Stir in the peas and parsley, and season with salt and pepper. Spoon some of the peas and butte rover each filet and scatter some chives on top. Garnish the plates with a wedge of lemon.
For the French Fries served with aioli
- Bake or deep fry the fries per package instructions.
- Meanwhile whisk together all the ingredients for the aioli.
- Serve fries with aioli on the side for dipping.
