Jamie Magazine
By Andy Harris
Ingredients
100g runner beans
½ a bunch of fresh mixed herbs, such as mint, basil
1 lemon sole, filleted
olive oil
Method
- Trim the beans then, steam and slice them. Pick and finely chop the herbs, discarding the stalks.
- Season the fish, then place in a bowl with the herbs and 2 tablespoons of oil.
- Spoon out 1 tablespoon of the herby oil, and place in a large frying pan over a medium heat.
- Cook the fish, skin-side down, for 5 to 7 minutes and turn once, drizzling with the remaining herby oil.
- Transfer to a plate with the beans and drizzle with a little extra oil.
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