INGREDIENTS one Dover sole per person about 200g each are the best and generally cheaper than the big ones about 50g butter salt and pepper 2 tsp capers in brine drained juice of half a lemon. Place the fish under the grill.

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Line a grill pan with foil.

Grilled lemon sole. Heat your grill to high. To make the dressing. Dip each fish fillet in the flour mixture and dust lightly shaking off any excess.

Transfer them to a plate and keep warm. Whisk all the ingredients. Brush it with ½ tbsp olive oil.

Lay your lemon sole on the foil. While the sole cooks add the beans to the boiling water. Cover and keep it boiling.

Grill for 3-4 mins till it flakes easily when you press with a fork. Melt the butter in a frying pan and fry the sole for 23 minutes on each side. Combine the flour salt black pepper and herbs together and spread out onto a plate.

Fill a pan with boiling water.

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