- 1 garlic clove
- 200g French beans
- 100g chard
- 1 leek
- A handful of tarragon, leaves only
- 4 tsp olive oil
- 200ml + 2 tbsp boiling water
- 400g tin of butter beans
- Sea salt
- Freshly ground pepper
- 2 plaice fillets
- 1 lemon
1. Peel the garlic clove and crush or finely chop it. Trim any woody ends off the French beans and slice the beans in half. Trim the dry ends off the chard stalks. Separate the stalks and leaves. Finely slice the stalks and roughly chop the leaves (keep them separate).
2. Trim the root and top 3cm off the leeks. Halve vertically and rinse out any dirt. Thinly slice the leeks. Pick the tarragon leaves off their stalks and roughly chop the leaves.
3. Pour 1 tsp olive oil into a small pan and warm to a medium heat. Slide in the sliced leeks. Pour in 2 tbsp water. Add a pinch of salt and pepper. Cook for 8-10 mins, stirring once or twice, till the leeks are tender.
4. Pour 1 tsp oil into a separate large pan and warm to a medium heat. Slide in the garlic and chard stalks. Sprinkle in a little salt and pepper and cook for 4-5 mins, till the stalks have softened a little.
5. Stir the French beans and chard leaves into the pan with the chard stalks. Continue to cook for 5 mins, till both are tender. Drain and rinse the butter beans. Stir the butter beans through the veg in the pan. Warm through for 1-2 mins. Grate in the lemon zest and squeeze in the juice from 1 lemon half.
6. While the veg cook, heat your grill to high. Arrange the plaice fillets on a foil-lined baking tray, skin side up. Brush with 1 tsp oil and dust a little salt and pepper. Slide under the grill for 5 mins, till the fish is golden and cooked through.
7. When the leeks have cooked, stir in the tarragon leaves. Squeeze in the juice from the remaining half lemon. Pour in 1 tsp oil and stir together well.
8. Taste the beans and greens and add more salt if needed. Spoon onto plates. Top with the grilled plaice fillets and finish with the leeks and juices from the pan.