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
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
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.