Fish Fillets with Lemon, Capers and Beans

Rinse the fillets and pat dry with kitchen paper. Trim and rinse the beans. Peel 1 lemon with a knife and separate the lemon fillets. Squeeze the juice from the remaining lemon. Rinse and tease apart the thyme.

Bring a pan of salted water to a boil and cook the beans for about 10 minutes.

In the meantime, season the fish with salt and pepper and fry on each side for about 3 minutes in some butter. After turning, add the lemon juice, capers, thyme and lemon fillets.