INGREDIENTS:
1 tablespoon olive oil
2 teaspoons reduced fat margarine
4 pieces white boneless fish, coated lightly in flour
1 clove garlic, crushed
2 spring onions, finely chopped
2 teaspoons grated lemon rind
Juice 1 lemon
300g can Edgell Butter Beans, lightly drained
2 tablespoons finely chopped fresh dill
¼ cup reduce fat sour cream
1 tablespoon capers
Rocket leaves and dill sprigs for garnish
METHOD: 1. Heat oil and butter in a large frying pan, add flour coated
fish fillets and cook for 3-4 minutes on each side. Remove and keep
warm.
2. Add garlic and spring onions to pan and cook for 1 minute.
Stir in lemon rind and juice, drained Edgell Butter Beans. Heat through
and stir in dill, sour cream and capers.
3. Spoon butter sauce onto serving plates and top with cooked
fish. Garnish with rocket and dill sprigs.
