Quick White Fish & Creamy Parsley Sauce

• Meanwhile, trim and halve green beans. Finely chop parsley. Zest lemon to get a pinch and slice into wedges. • In a large frying pan, heat a drizzle of olive oil over medium-high heat. Cook green beans until tender, 4-5 minutes. Transfer to a medium bowl. • Meanwhile, discard any liquid from smooth dory fillet packaging. Slice fish in half crossways to get 1 piece per person. • In a medium bowl, combine garlic & herb seasoning and a pinch of salt and pepper. Add fish and gently turn to coat. Set aside.

• Return the frying pan to medium-high heat with a drizzle of olive oil. Cook fish until just cooked through, 2-3 minutes each side. • When fish has 30 seconds remaining, add the butter and cook until lightly browned. Transfer to a plate and cover to keep warm. • Wipe out the frying pan, then return to medium-high heat. Add cream (see ingredients), a squeeze of lemon juice, the lemon zest and parsley. Cook, stirring, until slightly reduced, 1-2 minutes. Season with pepper.

TIP: Add a splash of water if the sauce looks too thick. TIP: White fish is cooked through when centre turns from translucent to white.