Serves
4
Prep Time
15 minutes
Cooking Time
10 minutes
Ingredients
- 1 tablespoon olive oil
- 10g butter
- 1 clove garlic, crushed
- 4 pieces white boneless fish, coated lightly in seasoned flour
- 2 spring onions, finely sliced
- 2 teaspoons finely grated lemon zest
- Juice 1 lemon
- 400g can Edgell Butter Beans, drained
- 2 tablespoons finely chopped fresh dill, plus extra, for garnish
- ¼ cup light sour cream
- 1 tablespoon capers
- Rocket leaves and and lemon cheeks, for serving
Method
STEP 1Heat oil and butter in a large frypan. Add fish fillets and cook for 3-4 minutes on each side. Remove and keep warm.
STEP 2
Add garlic and spring onions to frypan and sauté for 1 minute. Stir in lemon zest and juice, Edgell Butter Beans and heat through. Stir in dill, sour cream and capers.
STEP 3
Spoon butter beans and sauce onto serving plates and top with cooked fish. Serve with rocket and lemon cheeks. Garnish with extra dill.
Tips
Lean chicken breasts can be substituted for the fish.