PAN FRIED LEMON SOLE WITH FENNEL, SAMPHIRE & ORANGE

My obsession with samphire continues with this wonderfully light and fragrant fish dish. 

Who knew that fennel and samphire, fried in some butter, would work SUCH a treat with a touch of orange juice and zest - honestly the whole combo elevates this speedy supper into something quite restaurant worthy!

Serve with baby roast potatoes and a dollop of creme fraiche for the perfect dinner on a balmy June evening.

SERVES 2

INGREDIENTS

• 2 tbsp olive oil
• 2 small-medium fennel, finely sliced and fronds reserved
• 15g pine nuts
• Finely grated zest and juice 1 orange
• 90g samphire
• 2 lemon soles
• 20g salted butter
• 2 tbsp crème fraîche

METHOD

• Heat half the oil in a large saucepan over a medium heat. 
• Add the sliced fennel and cook for about 20 minutes, stirring every now and then, until softened and collapsed. 
• Add the pine nuts, orange zest and samphire, then cook for another 3-4 minutes until fragrant and warmed through. Add half the orange juice.
• Meanwhile, season the plaice with salt and pepper. 
• Heat the remaining oil in a frying pan over a medium-high heat. 
• Add the lemon sole and cook for 1-2 minutes, adding the butter after 1 minute, until thethe edges of the flesh look opaque on top. 
• Carefully turn the fillets over and cook for another 30 seconds or so, spooning some of the butter over the fish as it cooks. 
• The fish is ready when it’s opaque and flakes easily.
• Sprinkle with the remaining orange juice and the fennel fronds. 
• Serve the fish on a bed of the fennel and samphire with a dollop of crème fraîche on the side and potatoes on the side!