Herb-brined lemon sole with green beans + almonds

Name: Herb-brined lemon sole with green beans + almonds (Lleden lyfn drwy heli perlysiau gyda ffa gwyrdd ac almwndau)
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: British
Ingredients: 500 ml/18 fl oz freshly boiled water; 4 lemon sole fillets; 2 celery sticks, leaves picked and stalks cut into 3cm/1¼in pieces; 1 lemon, peel pared (save the fruit to serve alongside the fish in wedges); 3 thyme sprigs; 3 parsley stalks; 3 dill stalks or fennel fronds; 3 dill stalks or fennel fronds; 5 black peppercorns; 50 g/1¾ oz plain flour; Butter and olive oil, for frying; Lemon wedges, to serve; 1 round shallot or ½ banana shallot, finely chopped; 1 round shallot or ½ banana shallot, finely chopped; 2 tbsp sherry vinegar; 1½ tsp caster sugar; 250 g/9 oz fine beans, trimmed; 75 g/2¾ oz butter; 50 g/1¾ oz almonds, toasted and roughly chopped; ½ bunch of parsley, leaves only, finely chopped; ½ bunch of parsley, leaves only, finely chopped; Finer flaked sea salt and freshly ground black pepper; Finer flaked sea salt and freshly ground black pepper

Lleden lyfn drwy heli perlysiau gyda ffa gwyrdd ac almwndau

Preparation info

Difficulty
Easy
Ready in
50 min

Appears in

Sea Salt

By The Lea-Wilson Family

Published 2022

About

This is one of those amazing dishes that looks and tastes like something you might order in a restaurant, but is actually simple to make. Brining fish quickly before cooking seasons it all the way through. It also helps to firm up the muscle fibres, making it easier to fry without falling apart, as well as preventing it from drying out during cooking. Feel free to switch up the aromatics used in the brine, but the recipe below is an excellent place to start.

Ingredients

Europe
United Kingdom
Wales
Fish course
Pescatarian

Ingredients

Method