Instructions: Brush a 23x33cm baking sheet with the oil. Lay the sole fillets on it and sprinkle with half of the salt and half of the pepper. Brush the fillets with a little fish stock.

Pour a small amount of water in the bottom of a steamer pot and bring to a boil. Put the potatoes in the first rack, insert in the pot, cover and steam for 10 minutes. Now add the beans to the second rack and steam both 5 minutes more until done.

Preheat broiler. Pour the fish stock into a medium sized skillet, bring to a boil and reduce by half to 1 cup - about 5 minutes. Add the saffron, dill and the arrowroot slurry, return to medium heat and stir until thickened.

Stir in the lemon juice and the remaining salt and pepper. A golden

"buttery" sauce.

To serve, divide the fish and steamed vegetables among 4 dinner plates and coat liberally with the sauce. Serve very hot.

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