Spiced Dover Sole Fillet with Black Olives

Tender dover sole fillet paired with black olives and cherry tomato and navy beans, finished with parsley and a hit of bouillon cube and curry powder. 1. Pat the dover sole fillet dry and season with salt, bouillon cube and curry powder. 2. Heat margarine in a heavy pan and sauté the dover sole fillet until it develops a deep golden crust, about 18 minutes. 3. Add black olives and cherry tomato to the pan and cook until just tender, stirring in parsley for fragrance. 4. Cook the navy beans separately according to type until tender, then combine with the pan juices. 5. Shave string cheese over the top just before serving.