Lemon Butter Sole with New Potatoes and Green Beans

Ingredients

• 8 lemon sole fillets
• 60 g butter
• 1 lemon
• 600 g baby new potatoes
• 250 g fine green beans
• 1 tbsp capers
• 15 g fresh flat-leaf parsley

Method

1. 1

   Boil the new potatoes in salted water for 12–15 minutes until tender. Add the green beans for the final 3 minutes. Drain and keep warm.

2. 2

   Season the sole fillets on both sides. Heat half the butter in a large non-stick frying pan over a medium-high heat until foaming.

3. 3

   Fry the sole fillets for 1–2 minutes per side until just cooked and lightly golden. Work in batches if needed. Remove and keep warm.

4. 4

   Wipe the pan, add the remaining butter and cook until it turns a light nutty brown. Remove from the heat and stir in the lemon juice and capers.

5. 5

   Roughly chop the parsley and stir half into the butter sauce. Toss the remainder with the potatoes and beans.

6. 6

   Plate the sole fillets, spoon over the lemon-caper butter and serve with the dressed potatoes and beans.