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Grilled Sole with Lentils and Mushrooms

Name: Grilled Sole with Lentils and Mushrooms
Total time: 23 min
Yield: Serves 4
Cuisine: British
Ingredients: 160 g mixed mushrooms; 100 g radishes, leaves reserved; 3 tbsp olive oil, divided, plus extra for drizzling; 4 lemon sole fillets, about 160 g each; 2 sprigs thyme; 50 g butter; 120 ml crème fraîche; 2 tbsp sorrel, chopped; 1 lemon, zest of half, juice of whole; 250 g cooked Puy lentils; 2 tbsp cider vinegar; sea salt and freshly ground black pepper, to taste

Lemon sole fillets grilled until just tender, laid over vinegary Puy lentils with buttery pan-fried mushrooms and radishes, and topped with sorrel and lemon crème fraîche.

YieldServes 4
Hands-on23 min
Total23 min
Difficulty

Ingredients

160 gmixed mushrooms
100 gradishes, leaves reserved
3 tbspolive oil, divided, plus extra for drizzling
4lemon sole fillets, about 160 g each
2 sprigsthyme
50 gbutter
120 mlcrème fraîche
2 tbspsorrel, chopped
1lemon, zest of half, juice of whole
250 gcooked Puy lentils
2 tbspcider vinegar
to tastesea salt and freshly ground black pepper

Diet

Pescatarian

Contains

Dairy
Fish
Sole
Flounder
Legumes (any)
Lentils
Pome fruits (any)
Apple
Olive
Citrus fruits (any)
Lemon
Cabbage family (any)
Radish
Sorrel
Thyme
Black and white pepper
Mushrooms (any)
Button, cremini and portobello
Histamine (aged and fermented foods)

Taste

Sour / bright
Salty
Umami / savory
Bitter
Richness / fat
Herbal / fresh

Texture

Creamy

Equipment

Stovetop

Season

Spring

Occasion

Weeknight
Entertaining

Effort

20–45 min active
Under 30 min total
Difficulty 2

Nutrition

Calories: moderate
Protein: high
Carbs: low
Fat: high
Fiber: moderate
Sodium: moderate

Budget

Budget: moderate

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Method

The method is for members

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Ingredients

What it costs to shop for

The method is for members

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