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Prep 25 minutes
Total 25 minutes
Serves
US | Metric
Ingredients
  • 4 small lemon sole fillets
  • basmati rice, enough for two
  • small bunch of fresh dill, finely chopped
  • 1 dsp dijon mustard
  • 1 small tub of creme fraiche
  • 2 cloves of garlic, finely chopped
  • a small bunch of wild sea purslane, destalked
Lemon Sole in a Mustard and Dill Sauce with Wild Sea Purslane
Lemon Sole in a Mustard and Dill Sauce with Wild Sea Purslane Lemon Sole in a Mustard and Dill Sauce with Wild Sea Purslane

If you can get hold of some nice fresh 'sea weed'/marine greens, such as sea purslane, it's so fabulous with fish, especially delicate whitle fish such as lemon sole. This is a lovely all in one dish... nutritious, beautifully balanced and super tasty!!

  1. Start with the rice and follow the instructions on the pack for quantities and cooking times. Drain well
  2. Whilst it's cooking, heat up some oil and when its hot, pan fry the lemon sole (season with a little black pepper), along with the garlic and a pinch of sea salt, over a moderate heat for just a minute or so each side (turn over carefully - sole is very delicate). Then add in the creme fraiche, mustard and dill and warm up slowly until you have a nice hot sauce
  3. In the meantime, steam the purslane for just a couple of minutes and drain. Add the rice and the purslane in with the fish and serve straightaway (watch not to overly season this dish, as the sea purslane is very salty!)

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân
Lemon Sole in a Mustard and Dill Sauce with Wild Sea Purslane

If you can get hold of some nice fresh 'sea weed'/marine greens, such as sea purslane, it's so fabulous with fish, especially delicate whitle fish such as lemon sole. This is a lovely all in one dish... nutritious, beautifully balanced and super tasty!!

Prep 25 minutes
Total 25 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 4 small lemon sole fillets
  • basmati rice, enough for two
  • small bunch of fresh dill, finely chopped
  • 1 dsp dijon mustard
  • 1 small tub of creme fraiche
  • 2 cloves of garlic, finely chopped
  • a small bunch of wild sea purslane, destalked
  1. Start with the rice and follow the instructions on the pack for quantities and cooking times. Drain well
  2. Whilst it's cooking, heat up some oil and when its hot, pan fry the lemon sole (season with a little black pepper), along with the garlic and a pinch of sea salt, over a moderate heat for just a minute or so each side (turn over carefully - sole is very delicate). Then add in the creme fraiche, mustard and dill and warm up slowly until you have a nice hot sauce
  3. In the meantime, steam the purslane for just a couple of minutes and drain. Add the rice and the purslane in with the fish and serve straightaway (watch not to overly season this dish, as the sea purslane is very salty!)

I'm Siân, a passionate foodie all my life... I started out working with hotels and restuarants in London, to get young people into the industry and develop their basic skills. Moves and changes over the years have taken me in broader directions, but with a different work/life balance now, I'm back to food... sharing easy, healthy meal ideas for you to experiment yourself with in the kitchen! There's lots of fish, beans and vegetables! Happy cooking!

More from Siân