Try this light and elegant fish dish served with buttered new potatoes.
4 x 450g/16oz lemon sole
110g/4oz plain flour
50ml/2fl oz vegetable oil
1kg/2lb 2oz mussels
200ml/7fl oz white wine
2 limes, 1 segmented, 1 juiced
1 cucumber, peeled, seeds removed, diced
4 tbsp chopped fresh dill
2 tbsp roughly chopped chives,
3 tbsp parsley cress
3 tbsp pea shoots
3 tbsp basil cress
3 tbsp red amaranth cress
Preheat the oven to 230C/450F/Gas 8.
Cut the head off and using sharp scissors, cut around the edge of the fish and remove the fins. Wash the fish and pat dry and season the flour with salt and black pepper.
Sprinkle the flour onto a plate, dust each fish on both sides with the flour.
Heat the vegetable oil in an ovenproof frying pan and fry the fish, white skin-side down, for 2-3 minutes. Using a palette knife, carefully turn the fish over and add 50g/2oz of the butter. Roast in the oven for 6-7 minutes, or until cooked through.
Meanwhile, heat a lidded frying pan until hot, add the mussels and white wine, cover and cook for 3-4 minutes, or until the mussels have opened. (discard any mussels that do not open).
Strain the mussels, reserving the cooking liquid, and shell the mussels, discarding the shells.
Heat a frying pan until medium-hot, add the remaining butter and heat until golden-brown.
Add a little of the mussel cooking liquid, the lime juice and the cucumber and cook for one minute. Add the mussels to the pan and warm through. Season with salt and freshly ground black pepper, then stir in half of the dill and the chives.
Mix the remaining ingredients together in a bowl.
To serve, place a sole onto each serving plate, spoon over the mussel sauce and scatter over the lime segments and salad mixture.
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James Martin is joined by chefs Cyrus Todiwala and Niklas Ekstedt, plus Caroline Quentin.