2340. HERB-CRUSTED SOLE on MINTED PEA and BACON PASTA

serves six


Lemon Sole
6 lemon sole, skinless fillets
150 grams plain flour
2 eggs, beaten
300 grams bread crumbs
2 tablespoons chives, finely chopped
2 tablespoons basil, shredded
2 tablespoons parsley, finely chopped
sea salt and freshly ground black pepper
olive oil for cooking

Pasta
300 grams of long pasta of your choice
3 tablespoons mint leaves, shredded
3 bacon rashers, diced
120 grams fresh peas or frozen
3 tablespoons virgin olive oil
2 tablespoons butter

Lemon Sole Preparation: Place the flour on a plate with a little salt and pepper. Break the eggs in a large bowl and beat them together with a fork. Place the bread crumbs on a deep plate and mix in all the herbs. Toss the lemon sole in the flour and coat it well, shake off the excess flour. Dip the lemon sole in the beaten eggs and so that is coated. Finally place the lemon sole in the bread crumbs and cover the fillets with the herb and crumbs well.

Pasta: Bring a saucepan of water to the boil. Add the pasta to the pan and cook it for 3-5 minutes so that it is just cooked. Add the peas to the pasta and cook it for a further minute. Drain the pasta and peas and place it in a large bowl. Place the oil and butter in a pan over a medium heat. When it is has melted add the bacon and cook it for a couple of minutes. Pour the bacon mixture over the pasta. Add the mint to the bowl and toss the pasta so that the ingredients are well distributed. Allow the pasta to cool and cover it and refrigerate.

To Cook Lemon Sole: Remove the pasta from the refrigerator and allow it to come to room temperature. Add a very large pan and place it over a moderate to high heat. When the oil is hot add the lemon sole fillets to the pan and cook them for around 2 minutes on each side, so that they are golden brown. Remove the lemon sole from the pan and place it in a warm place until ready to serve.

To Serve: Distribute the pasta among six plates. Place a lemon sole fillet on each serving of pasta. Serve.


bacon recipe courtesy of: How to Cook Fish