Recipe of Quick Lemon sole, capers, prawns and mangetout

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Before you jump to Lemon sole, capers, prawns and mangetout recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Conserve Money In The Kitchen.

It was certainly not that long ago that hippies and tree huggers were the only ones to show concern concerning the well-being of the environment. That has completely changed now, since we all seem to have an awareness that the planet is having problems, and we all have a part to play in fixing it. Unless everyone begins to start living more green we won't be able to correct the problems of the environment. Each and every family should start creating changes that are environmentally friendly and they must do this soon. The kitchen is a good place to begin saving energy by going a lot more green.

A lot of electricity is consumed by freezers and refrigerators, and it's even worse if they are working inefficiently. If you might be in the market for a new one, the good news is that compared with models from 10 or more years ago, they use about 60% less energy. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use much less electricity. Another way to save electricity is to keep the condenser clean, because the motor won't have to run as often.

As you can see, there are many little things that you can do to save energy, as well as save money, in the kitchen alone. Green living is not that hard. A lot of it really is merely making use of common sense.

We hope you got benefit from reading it, now let's go back to lemon sole, capers, prawns and mangetout recipe. You can have lemon sole, capers, prawns and mangetout using 10 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to prepare Lemon sole, capers, prawns and mangetout:

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

Steps to make 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.

Melt the butter in a small saucepan. Add the capers and heat through for a few mins, then stir in the parsley and set aside. Pat the fish dry with kitchen paper and set aside. Dredge the sole in the flour. Add the wine to the pan and boil until reduced by half.

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