# Sole with Peas and Lemon

Recipe by [Inès Lambert](https://fridge.menu/en/u/ineslambert)

A light fish supper: pan-fried sole fillets with buttery peas, lemon and a herby anchovy sauce.

Servings: 4 · Prep 20 min · Cook 30 min · Fish

Contains: gluten, milk, fish and seafood

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Sole with Peas and Lemon](https://image.fridge.menu/adaptations/3tyq5h38/873c24cbb6b6e5da5b8ad443b8e54b85021d2e58cbaaab81bb6c29915253640f.jpg)

## Ingredients

- 4 pcs [Sole fillets](https://fridge.menu/en/i/perch)
- 400 g [Peas](https://fridge.menu/en/i/peas) — fresh or frozen
- 2 pcs [Spring onion](https://fridge.menu/en/i/green-onion)
- 50 g [Butter](https://fridge.menu/en/i/butter)
- 1/2 pcs [Lemon](https://fridge.menu/en/i/lemon) — juice
- 1/2 pcs [Lemon](https://fridge.menu/en/i/lemon) — zest
- 3 tbsp [Plain flour](https://fridge.menu/en/i/flour)
- [Olive oil](https://fridge.menu/en/i/olive-oil) — to taste
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste
- 50 g [Parsley](https://fridge.menu/en/i/parsley)
- 50 g [Basil](https://fridge.menu/en/i/basil)
- 100 ml [Olive oil](https://fridge.menu/en/i/olive-oil)
- 1 tsp [Mustard](https://fridge.menu/en/i/mustard)
- 2 pcs [Anchovies](https://fridge.menu/en/i/anchovies)
- [Salt](https://fridge.menu/en/i/salt) — to taste
- [Black pepper](https://fridge.menu/en/i/black-pepper) — to taste

## Steps

1. Tear the parsley and basil by hand into pieces and put into a blender. Add the mustard, olive oil, salt, black pepper and chopped anchovies. Blitz to a smooth, creamy emulsion.
2. Rinse the peas (fresh or frozen) and place in a saucepan with the chopped spring onion. Add water to come one finger above the peas and bring to the boil.
3. Add olive oil, salt and black pepper. Simmer gently so the peas soak up the flavour. Keep warm.
4. Rinse the sole fillets and pat dry. Dust in flour, shaking off the excess.
5. Heat a frying pan and pour in two tablespoons of olive oil. Add the fillets and fry a few minutes on each side until cooked through (63°C at the thickest point).
6. Sprinkle with lemon juice, add the lemon zest, and season with salt and black pepper.
7. Plate the sole fillets with the peas, spoon over the pan juices and finish with the herb sauce.

Published 2026-10-09

https://fridge.menu/en/r/sole-with-lemon-and-peas-3tyq5h38

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