Step: 1/9

Peel and dice the onion and garlic. Remove the beans from the pods (or let them thaw).

Step: 2/9

Heat 1 tbsp oil in a saucepan and fry the onions and garlic over a medium heat until translucent.

Step: 3/9

Add the beans tp the pan and cook for 3-4 minutes. Season with salt, pepper and a few splashes of lemon juice. Set the beans aside.

Step: 4/9

Finely grate the Parmesan. Beat 2 eggs with the cheese and season with some pepper.

Step: 5/9

Cut the fish fillet diagonally into thin strips.

Step: 6/9

Season the fish strips with salt and pepper and turn them in the flour to coat; shake off the excess. Heat the remaining oil in a pan.

Step: 7/9

Turn the fish in the egg mixture to coat.

Step: 8/9

Place the fish slices in the pan and fry for 3 minutes over a low-medium heat until crispy on both sides. Wash the basil, shake dry and pick off the leaves. Reserve a few leaves and finely chop the remainder.

Step: 9/9

Whisk the white wine, remaining egg and chopped basil in a heatproof bowl set over a pan of hot water for 5 minutes until creamy. Arrange the beans and fish strips on plates and add the basil sauce. Garnish with basil leaves.