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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.