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Ingredients

• 6 tbsp olive oil
• 1 cloves garlic, chopped
• 1 onion, chopped
• 2 carrots, finely sliced
• 2 x 500g tins cannellini beans, drained
• 80 ml dry white wine
• 1 bunches flat leaf parsley, finely chopped
• 150 ml vegetable or fish stock
• black pepper
• 12 small lemon sole fillets
• 25 g dried breadcrumbs, fried
• 50 g parmesan, freshly grated
• 1 tsp dried oregano
• 01/2 lemon, juice only

Description

Lemon Sole Gets An Italian Treatment In This Robust Cannellini Bean-based Dish From Ed Baines

UK TV