800 grams firm white fish fillets
sea salt and ground pepper
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
large handful rocket or mesclun leaves
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.