Sole Meuniére With Herby Potatoes & Green Beans

Boil a full kettle

Chop your waxy potatoes in half

Add the chopped potatoes to a pot of plenty of boiled water and bring to the boil over a high heat, once boiling, cook for 12-15 min or until fork-tender

Drain and return to the pot with a knob of butter and a generous pinch of salt and pepper, keep warm until serving – these are your buttery potatoes

Heat a large dry pan over a medium heat

Once hot, add your flaked almonds and cook for 2-3 min or until toasted and lightly golden

Once golden, transfer to a plate and reserve the pan

Tip: Watch them like a hawk to make sure they don't burn!

Return the reserved pan to a medium-high heat with a drizzle of olive oil

Tip: Cooking for 3 or more? Use 2 pans or cook in batches!

Combine a handful of flour on a plate with a generous pinch of salt and pepper – this is your seasoned flour

Peel your sole fillet[s] apart until there are 2 pieces per person

Press the fillets into the seasoned flour until well coated – this is your coated sole

Once hot, add your coated sole to the pan and cook for 3-4 min on each side or until golden and cooked through

Once cooked, transfer to a plate and set aside, reserve the pan

Tip: Your fish is cooked once it turns opaque and flakes easily

While the fish cooks, trim your green beans

Chop your capers roughly

Cut your lemon[s] into wedges

Chop your parsley finely, including the stalks

Add the trimmed green beans to a pot, cover them with boiled water (just enough to cover them)

Bring to the boil over a high heat and cook for 3-4 min or until tender

Once tender, drain and return to the pot with a pinch of salt and half the toasted almonds (you'll use the rest later!)

Add half the chopped parsley to the buttery potatoes and stir it all together – these are your herby potatoes

Return the reserved pan to a medium-high heat with a knob of butter

Once the butter has melted, foamed and started to brown, add the chopped capers and clotted cream to the pan with 50ml [70ml] [90ml] boiled water

Stir it all together and cook for 2 min or until starting to thicken

Once thickened, finish with a squeeze of lemon juice the remaining chopped parsley – this is your meuniére sauce