Sole + Survivor

Having scored some right-out-of-the-ocean fresh local petrale sole at the market, I then wondered what to do with it. It's a very mild-mannered fish, delicate and light, so it needs a little jazzing up but it gets lost if too much other stuff is added.

Did some online research for recipes but nothing seemed to appeal until I remembered I had a single chicken apple sausage in the fridge left over from a previous meal and, somehow, that combination rang a bell with me.

I put some fingerling potatoes in to roast while I chopped the sausage and sauteed it in a wide pan with a big squeeze of lemon juice and a generous grinding of fresh pepper, then added a handful of green beans to saute along with the sausage. When the beans were nearly ready, I pushed all that to one side and lightly sauteed the fish in the same pan for just a minute or two per side. Piled onto a warmed plate with those fingerlings on the side and a few bright cherry tomatoes for color, it turned into an unexpected feast of sole plus survivor.