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Ten Minutes to Producing Perfect Lemon sole, capers, prawns and mangetout

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Lemon sole, capers, prawns and mangetout

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Here are the ingridients that are needed to produce a delicious Lemon sole, capers, prawns and mangetout:

  1. Get 2 of lemon sole.
  2. Prepare 300 g of fresh prawns.
  3. Get 2 tbsp of capers.
  4. Get Bunch of parsley (chopped).
  5. Take 1 of lemon.
  6. Use Knob of butter.
  7. Prepare 100 g of mangetout.
  8. Take Bunch of spring onions.
  9. Use 2 of garlic cloves.
  10. Use of Salt and pepper.

Done with the ingridients? Here are the instructions on serving Lemon sole, capers, prawns and mangetout:

  1. Slice the sping onion and garlic then sauté with the mangetout with salt and pepper.
  2. Season the fish. Add some butter to a hot pan, once it browns add the sole skin side down. Hold the fish down so it stays flat..
  3. After a couple minutes when the skin is crisp flip and cook for another minute or so..
  4. Flip the fish back skin-side down and add the prawns, capers, parsley. At the last minute squeeze in half a lemon..
  5. Serve with a wedge of lemon.

Lemon sole, capers, prawns and mangetout is something which I've loved my whole life. They are nice and they look wonderful. To get started with this recipe, we have to prepare a few components. Perfect as a side, part of a buddha bowl or added to noodles. Stir fry Giant Grouper Fish with Sugar Snap.

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