Lemon Sole with Green Beans and Potatoes

Ingredients

•  2 x 110g lemon sole fillets
•  350g new potatoes
•  160g green beans
•  2 tbsp whole almonds
•  1 tbsp plain flour
•  30g butter

 

 

 

 

 

 

 

 

 

 

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Method

1.  Wash the new potatoes, leave the skin on.
2.  Boil the new potatoes for 10 minutes.
3.  Preheat the grill and toast the almonds until they begin to darken.
4.  Remove from the grill, roughly chop and set aside.
5.  Place the flour on a plate, add the fish and coat lightly in the flour, shaking off any excess.
6.  Heat the butter in a non-stick frying pan over a medium heat.
7.  Add the lemon sole fillets to the pan and fry until the fish is cooked through and golden brown.
8.  Remove from the pan and wrap in tin foil to keep them warm.
9.  Add the green beans to the new potatoes and cook for a further 5 minutes.
10.  Add the cooked green beans and almonds to the pan and heat through for 2 minutes.
11.  Serve the fish topped with the green beans, almonds and any buttery pan juices, with the new potatoes on the side.