Lemon Sole with Samphire and Crushed New Potatoes

Pan Fried Lemon Sole with Samphire, Crushed Potatoes and Roasted Tomatoes with a Mustard Sauce

 Ingredients

4x Lemon Sole Fillets

500g New Potatoes

300g Cherry Tomatoes

400g Samphire

150ml Double Cream

1 Tablespoon Wholegrain/Dijon Mustard

1 Teaspoon Runny Honey

Flour for dusting

Method

Dust the fish fillets with flour and set aside. Oil a baking sheet and season with salt and pepper and roast the Tomatoes on a high heat.  Whilst they are cooking boil the potatoes.  To make the sauce take the mustard, cream and honey, mix and warm in a pan then set aside.  Heat a pan with some oil and pan fry the fish skin side down until golden then turn and complete cooking process. Whilst the fish is cooking boil the samphire. Serve and enjoy!

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