Baked lemon sole with lemon & caper paste
Small whole fish like lemon or Dover sole make perfect individual portions in this special seafood supper for two
Wilted spring greens in nut oil
Serves 2
Easy
Prep:
Cook:
Try this chef's trick to beautifully buttery wilted greens by creating an emulsion of oil, water and butter for a simple yet sophisticated side
Skip to ingredients
- small knob of butter
- 1 tbsp walnut oil
- 1 small head of spring greensstem removed, roughly shredded
- 25g toasted walnutschopped
Nutrition: per serving
- kcal249
- fat23g
- saturates5g
- carbs2g
- sugars2g
- fibre5g
- protein4g
- salt0.3g
Method
step 1
Pour 2 tbsp water into a sauté pan on a medium heat and stir in the butter and walnut oil. Bring the mixture to the boil, add the spring greens, stir gently, then turn the heat off and put a lid on the pan.
step 2
Just before the fish comes out of the oven, turn the greens back on to finish wilting them, then scoop into a serving dish and scatter with the chopped walnuts.
