Wash and boil the new potatoes until just cooked in plenty salted water, drain, and leave aside to cool

Slice the beans and mange tout and leave to one side

Wash samphire, drain and leave aside

Peel and fillet the grapefruit and keep chilled

Slice baby potatoes and leave aside

Divide 50ml of the vegetable oil between 2 pans large enough to cook 2 sole each

When oil is very hot place the sole into the pans and cook on one side until brown

While the sole is cooking 4/5 minutes in another pan add the remaining 50ml of vegetable oil

oil hot add the potatoes and brown

Turn the fish on the pan and reduce heat, divide the grapefruit segments evenly between the four sole place on top

Add 100g of butter to each pan with the sole.

Add the capers, samphire, beans, and mange tout cook for one minute

Add the remaining butter to the pan with potatoes and continue to colour