Lemon sole with Italian bean salad recipe

This lightly breaded fish, served with a colourful salad, is perfect for a posh healthy lunch or light dinner

Ingredients

• 4 x 175g (6oz) lemon sole filletsSalt and ground black pepper
• 1 tbsp plain flour
• 15g (½oz) butter
• 2 tsp olive oil
• Italian bread, to serve, optional

For the bean salad:

• 400g can flageolet beans, rinsed and drained
• 1 small red onion, peeled and finely sliced
• 8 baby plum tomatoes, quartered
• 4 tbsp roughly chopped flat-leaf parsley
• 2 tbsp good-quality olive oil
• 1 lemon, cut into 6 wedges

Method

1. To make the bean salad: put the beans in a bowl and mix in the onion, tomatoes and parsley. Add the oil and squeeze in the juice from 2 wedges of the lemon.
2. Coat the fish on both sides in seasoned flour, shaking off the excess. Heat half the butter and half the oil in a large frying pan and cook the fish fillets, skin-side down, in 2 batches. Fry for 2 minutes, then turn them over and fry for a further minute or two.
3. Put the fish on to 4 warm plates and spoon the bean salad over. Serve with a lemon wedge, sliced, and bread, if you like.