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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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!