Panfried Fish with Borlotti Beans and Capers
Photography by Aaron McLean.
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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