Simple pan-fried fish gets a delicious topping of mustardy beans with juicy olives and a handful of peppery rocket.
Serves: 4
INGREDIENTS
800 grams firm white fish fillets
sea salt and ground pepper
olive oil
Salad
3 tablespoons olive oil
2 teaspoons white wine vinegar or lemon juice
1 teaspoon Dijon mustard
2 cloves garlic, crushed
1 x 400 gram tin cannellini beans, drained and rinsed
1 cup assorted pitted olives, halved
16 cherry tomatoes, halved
To serve
large handful rocket or mesclun leaves
METHOD
Salad: Whisk the oil, vinegar, mustard and garlic together in a large bowl.
Season then stir in the beans, olives and tomatoes.
Fish: Season the fish. Heat a little olive oil in a sauté pan and cook until golden and just cooked through.
To serve: Divide the salad leaves between plates. Top with the fish and spoon over the bean salad.
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latest issue:
126
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