Lemon Sole with Mushroom Pea Cauliflower Purée

This elegant dish features tender lemon sole paired with a creamy mushroom and pea cauliflower purée, creating a delightful balance of flavors and textures. The freshness of lemon complements the delicate fish, while the earthy mushrooms and sweet peas add depth. It's a wholesome meal that is both satisfying and nutritious, perfect for a special dinner or a weeknight treat.

Ingredients:

• 2 lemon sole fillets
• 1 cup cauliflower florets
• 1/2 cup mushrooms, sliced
• 1/2 cup green peas, fresh or frozen
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 garlic clove, minced
• 1 lemon, juiced and zested
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a medium pot, bring salted water to a boil. Add the cauliflower florets and cook until tender, about 8-10 minutes. Drain and set aside.
2. In a skillet over medium heat, add 1 tablespoon of olive oil and butter. Once melted, add the minced garlic and sliced mushrooms. Sauté until mushrooms are golden brown, about 5 minutes.
3. Add the green peas to the skillet and cook for another 2-3 minutes until heated through. Remove from heat.
4. In a blender or food processor, combine the cooked cauliflower, mushroom-pea mixture, lemon juice, and zest. Blend until smooth. Season with salt and pepper to taste. Keep warm.
5. In the same skillet, add the remaining olive oil over medium-high heat. Season the lemon sole fillets with salt and pepper, then cook for 2-3 minutes on each side or until the fish is opaque and flakes easily with a fork.
6. To serve, place a generous scoop of the mushroom pea cauliflower purée on each plate, top with a lemon sole fillet, and garnish with chopped parsley.