4 whole lemon sole
2 lemons, 1 sliced, 1 zested and juiced
335g pack cherry tomatoes by Sainsbury's, halved
185g jar pitted black olives by Sainsbury's, drained
Few sprigs fresh rosemary
2 tbsp olive oil by Sainsbury's
2 x 410g butter beans in water by Sainsbury's, drained and rinsed
Pre-heat the oven to 180°C, fan 160 °C, gas 4. Put the fish on a large, lightly greased baking tray and cut four slashes on the top of each one. Add the sliced lemon, tomatoes, olives, most of the rosemary sprigs, and drizzle with 1 tbsp of the oil. Season with pepper and roast for 10-15 mins, until the fish is cooked and the skin is crisp.
Meanwhile, in a large pan, heat the remaining olive oil over a medium heat. Chop the remaining rosemary leaves, add to the pan and cook for 30 seconds. Stir through the butter beans, 50ml hot water, and the lemon zest and juice. Cook for 2-3 mins, until warm then crush using a potato masher.
Season with black pepper and serve with the roasted sole.