Sole a la Meuniere with broccoli and olive salad

Method

1. For the salad Bring a large saucepan of salted water to the boil, add the broccoli and blanch for 3–4 minutes, so that it stays crunchy. Drain well.

2. While still warm, arrange on plates, drizzle over the olive oil and add a squeeze of lemon juice. Scatter over the olives and Parmesan; add a good twist of pepper and parmesan shavings

3. For the fish Sift the flour onto a large plate and season with salt and pepper. Pat the fish fillets dry with kitchen paper and lay in the flour, dusting each side with a light coating. Spread half of the butter over the top of the fish.

2. Place a large frying pan on a medium heat and place the fish, buttered side down, into the pan and gently fry for 2–3 minutes until a nutty golden brown in colour. Carefully turn over and cook for a further 2–3 minutes on the other side.

3. Lift the fish out and place on warm serving plates. Add the remaining butter to the pan and, once melted and frothing, add the parsley and lemon juice and stir everything together. Cook for 10–15 seconds on a high heat and then spoon the sauce over the fish. Serve immediately with some boiled potatoes and the broccoli and olive salad.

Apdapted from Rachel Allen Home Cooking (Collins)