Pan-fried Fish with Blistered Green Bean Salad and Pineapple, Chilli and Kawakawa Dressing
BROUGHT TO YOU BY Telegraph Hill
Its so easy to bring an extra zing to summer dining, with a splash of Telegraph Hill Extra Virgin Olive Oil, or Pineapple, Chilli & Kawakawa Dressing, bringing sweet and peppery notes together in perfect harmony. Dishes are instantly elevated from everyday to exceptional!
Serves: 4
INGREDIENTS
1½ cups Greek natural yoghurt
1 teaspoon finely grated lemon zest
sea salt
Telegraph Hill Extra Virgin Olive Oil for cooking
250 grams slim green beans, stalk end trimmed
3 tablespoons capers
FISH
good knob of butter
800 grams fish fillets (we used tarakihi)
sea salt and ground pepper
TO SERVE
1 medium fennel bulb, thinly sliced
½ small red onion, finely chopped
500 grams tomatoes, sliced
¼ cup Telegraph Hill Pineapple, Chilli & Kawakawa Dressing
METHOD
Mix the yoghurt, zest and salt together in a bowl and chill until ready to use.
Heat a little oil in large frying pan, and when hot, add the beans in batches, and cook until lightly blistered. Drain on kitchen towels.
Add the capers to the hot pan and fry until they start to burst open and are crispy. Drain on kitchen towels.
FISH: Wipe out the frying pan and heat a little more oil and the butter. Season the fish with salt and pepper and cook on both sides until golden and just cooked through. Do this in batches if needed, adding more oil and butter as necessary. Drain on kitchen towels.
TO SERVE: Combine the fennel, onion and tomatoes in a large bowl and toss with the dressing.
Spread the yoghurt on four plates and top with the fish. Add the beans and spoon over the tomato salad, drizzling everything with a little extra dressing.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.