Difficulty: Easy - for beginners
Dietary guidance: n d
2 lemon sole fillets
100g plain flour
2 large handfuls of fresh mixed herbs
1 tbsp white wine vinegar
1 tbsp olive oil
Salt and pepper
1 tbsp lemon juice
Put the flour onto a flat plate, season with salt and pepper.
Beat the eggs, pour them onto a different plate.
On a third plate, lay out the breadcrumbs.
Dip each sole fillet first in the flour, then the egg, then the breadcrumbs to coat.
To make the pesto, finely chop all the herbs and mix with vinegar, oil, salt, pepper and lemon juice.
Fry until each side is nicely golden brown. Remove from the heat and place on some kitchen towel to absorb any excess oil.
Transfer the fillets to a plate and spoon the pesto over the top.
Try serving this with some fresh new potatoes and a crisp green salad.