Poached Lemon Sole with Tomatoes and Tapenade

For the poached lemon sole with tomatoes and tapenade, lay the lemon sole fillets flat and brush with olive paste. Place the basil leaves on top and roll up each fillet.

Secure with wooden skewers.

Pour the strained tomatoes and boiling water into a deep pan and bring to a boil. Reduce the heat, add the fish, cover the pan and poach the fillets over medium heat for two minutes.

Turn and poach for another two minutes.

Carefully lift out the fish and keep warm. Add the beans to the sauce in the pan, season with salt and pepper.

Bring to a boil and cook over high heat for two minutes.

Place the fish on warmed plates, arrange the sauce with the beans around the outside and garnish with basil.

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