Lemon sole, capers, prawns and mangetout

Slice the sping onion and garlic then sauté with the mangetout with salt and pepper

Season the fish. Add some butter to a hot pan, once it browns add the sole skin side down. Hold the fish down so it stays flat.

After a couple minutes when the skin is crisp flip and cook for another minute or so.

Flip the fish back skin-side down and add the prawns, capers, parsley. At the last minute squeeze in half a lemon.

Serve with a wedge of lemon