Fish with White Beans and Olives

, from Issue #62. September, 2015
Photography by Aaron McLean.
Fish with White Beans and Olives

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.