Lemon sole with serrano ham, summer vegetables and pea shoots recipe | delicious. magazine

Ingredients

• 40g fresh or frozen peas
• 60g courgette, finely diced
• 100g small late-season asparagus (see tip), cut diagonally in 1cm thick slices
• 250g lemon sole fillet skinned, cut into 4 x 6-7cm pieces
• 1 tbsp vegetable oil
• 40g unsalted butter
• 40g serrano ham, diced, or cut into strips if ready sliced
• 10g preserved lemon, finely chopped (see Know-how)
• 200ml chicken stock
• 1 tsp white miso paste (available from the world food aisle of larger supermarkets or Asian grocers)
• 30g pea shoots