Ingredients

• 1 tbsp olive oil
• 1 lemon sole
• skinned
• filleted
• 50g/2oz walnuts
• finely chopped
• handful each fresh parsley
• chervil
• basil
• dill
• 2 tbsp olive oil
• squeeze lemon juice
• salt and freshly ground black pepper
• 1 lemon
• cut into wedges
• 1 tbsp chopped fresh dill

Directions

• Preheat the oven to 180C/350F/Gas 4.
• Heat the oil in an ovenproof frying pan
• add the sole fillets and fry on one side for two minutes. Turn the fillets over
• sprinkle with the chopped walnuts and transfer to the oven for five minutes.
• For the herb salad
• put all the herbs into a large bowl. Add the olive oil
• lemon juice and seasoning and mix well.
• To serve
• pile the herb salad onto a plate and top with the sole fillets. Dip one side of the lemon wedges into the chopped dill to garnish.