Lemon sole with braised lettuce, peas & pancetta
From One Dish Fish by Lola Milne

SERVES 2

• 50g (1¾oz) unsalted butter, cut into little
• chunks
• 70g (2½oz) chopped pancetta
• 4 shallots, chopped
• 1 garlic clove, sliced
• 2 little gem lettuces, cut into quarters
• 200g (7oz) frozen petit pois
• 400ml (14fl oz) vegetable stock
• 1 lemon sole (roughly 600g/1lb 5oz),
• scaled and gutted
• zest of 1 unwaxed lemon, plus wedges to serve
• sea salt and freshly ground black pepper

Preheat your oven to 220°C/425°F/gas mark

Place the butter, pancetta, shallots and garlic in a large roasting tin and pop into the oven for 15 minutes. The shallots and garlic should be soft and turning golden, and the pancetta crisp, having rendered its fat. Add the lettuce, toss it in the fat and return the roasting tin to the oven for 5 minutes.

Remove from the oven and tip in the frozen peas, stirring to combine. Lie the fish on top, skin-side up. Season the fi sh and bake for about 10 minutes or until the fish flesh is opaque. Sprinkle over the lemon zest and serve with lemon wedges.

ALSO WORKS WELL WITH

Another flat fish, such as Dover sole, dab, place or brill

TIP: If you want to make this pescatarian, leave out the pancetta and add a little extra butter at the start of the recipe, along with a few chopped canned anchovies for salty savouriness

This is a Lemon sole with braised lettuce, peas & pancetta recipe, extracted from One Dish Fish by Lola Milne