LEMON SOLE WITH PEP­PER, BUT­TER BEAN & BLACK

The Irish Mail on Sunday - TV Week - - FOOD & DRINK -

4tbsp olive oil, plus a driz­zle 1 onion, finely diced 2 pointed sweet red pep­pers, de­seeded and sliced 100g (3½oz) black olives 400g tin chopped toma­toes 1tbsp sun­dried tomato paste

280g tin gi­ant but­ter beans in tomato sauce or plain gi­ant but­ter beans Hand­ful of dill, chopped 8 lemon sole fil­lets 50g (1¾oz) panko bread­crumbs (avail­able from supermarkets) Make a sauce by heat­ing half the oil in a pan and fry­ing the onion for 5 min­utes till soft. Add the pep­pers and fry for 2 min­utes. Squash the olives by hand, re­mov­ing and dis­card­ing the stones. Add the toma­toes, paste and olives to the pan, then sea­son. Bring to the boil, then sim­mer, cov­ered, for 10 min­utes. Add the beans and dill, heat for 1 minute, then set aside. Heat the

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