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Sole Fillets with Lemon-Pea Purée


  • 225 g frozen peas
  • 160 ml fresh white bread crumbs
  • 80 ml melted butter
  • 30 ml lemon juice
  • 20 ml grated lemon rind
  • salt and freshly ground black pepper
  • 16 medium-large sole fillets


Cook the peas as directed and drain well. Place in a processor and add the breadcrumbs, half of the butter and juice and all of the rind. Process until smooth.

Brush each sole fillet with the remainder of the lemon juice and butter. Season and arrange on a baking sheet: bring the tail end over the thick end so that each fillet looks like a bow with a raised cavity in the centre. Spoon or pipe the purée into the cavities.

Bake for 5 – 8 minutes in the oven, preheated to 190°C, or until just cooked.

Transfer to a serving platter and serve at once.

Serves 4 – 6