Panfried Fish with Borlotti Beans and Capers

, from Issue #59. September, 2015
Photography by Aaron McLean.
    Panfried Fish with Borlotti Beans and Capers

    Use whatever fish is freshest and best on the day.

    Serves: 4

    INGREDIENTS

    Beans
    2 tablespoons olive oil 
    1 onion, sliced thinly 
    2 garlic cloves, crushed
    1 x 400 gram tin borlotti beans, drained and rinsed
    1 tablespoon tomato paste
    ½ cup dry white wine
    1 tablespoon white wine vinegar
    ½ teaspoon sugar
    12 pitted green olives, quartered
    2 tablespoons capers
    sea salt and freshly ground pepper
    small handful mint or parsley leaves, ripped

    Fish
    800 grams firm white fish fillets
    ½ cup plain flour (optional)
    olive oil and butter for cooking
    good handful of salad leaves

    METHOD

    Beans: Heat the oil in a sauté pan and cook the onion and garlic until tender.

    Add all the remaining ingredients, except the herb, season and simmer gently for 5 minutes. 

    Fish: Dust the fish in flour if using and season well.

    Heat a little oil and a knob of butter in a large sauté pan and cook on both sides until golden and just cooked through. 

    To serve: Stir the herb into the beans. Place the fish on plates and spoon over the beans. Top with a pile of salad, a grind of pepper and a drizzle of olive oil. 

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