Lemon sole with runner beans

Lemon sole with runner beans

main courses | serves 1

1. Steam the beans, then slice them. Meanwhile, season the fish. Place it in a bowl with the herbs and 2 tbsp olive oil. Spoon out 1 tbsp of the herby oil and add it to a frying pan over a medium heatn. Cook the fish, skin-side down, for 5–7 minutes; turn once, drizzling with the remaining herby oil. Transfer the fish to a plate with the beans and drizzle with a little extra olive oil.


Recipe Andy Harris
Photo David Loftus

from Issue 12


• 100g runner beans
• 1 lemon sole, filleted
• Small handful of mixed herbs (such as mint and basil), chopped • Olive oil

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