Panfried Fish with Borlotti Beans and Capers

, from Issue #59. September, 2015
Photography by Aaron McLean.
Panfried Fish with Borlotti Beans and Capers

Use whatever fish is freshest and best on the day.

Serves: 4


2 tablespoons olive oil 
1 onion, sliced thinly 
2 garlic cloves, crushed
1 x 400 gram tin borlotti beans, drained and rinsed
1 tablespoon tomato paste
½ cup dry white wine
1 tablespoon white wine vinegar
½ teaspoon sugar
12 pitted green olives, quartered
2 tablespoons capers
sea salt and freshly ground pepper
small handful mint or parsley leaves, ripped

800 grams firm white fish fillets
½ cup plain flour (optional)
olive oil and butter for cooking
good handful of salad leaves


Beans: Heat the oil in a sauté pan and cook the onion and garlic until tender.

Add all the remaining ingredients, except the herb, season and simmer gently for 5 minutes. 

Fish: Dust the fish in flour if using and season well.

Heat a little oil and a knob of butter in a large sauté pan and cook on both sides until golden and just cooked through. 

To serve: Stir the herb into the beans. Place the fish on plates and spoon over the beans. Top with a pile of salad, a grind of pepper and a drizzle of olive oil.