To make the dressing. Line a grill pan with foil.
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Brush it with ½ tbsp olive oil.

Grilled lemon sole. Melt the butter in a frying pan and fry the sole for 23 minutes on each side. Dip each fish fillet in the flour mixture and dust lightly shaking off any excess. Combine the flour salt black pepper and herbs together and spread out onto a plate.
Fill a pan with boiling water. INGREDIENTS one Dover sole per person about 200g each are the best and generally cheaper than the big ones about 50g butter salt and pepper 2 tsp capers in brine drained juice of half a lemon. Whisk all the ingredients.
Transfer them to a plate and keep warm. Cover and keep it boiling. While the sole cooks add the beans to the boiling water.
Lay your lemon sole on the foil. Heat your grill to high. Grill for 3-4 mins till it flakes easily when you press with a fork.
Place the fish under the grill.
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