Pan-Fried Fish with Lemon Potatoes, Beans and Semi-Dried Tomatoes

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, January 31, 2016.

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A quick, fresh and summery dish.

Ingredients

800g baby potatoes, cut into halves or quarters so they are all roughly the same size
250g green beans, ends trimmed, cut in half
1 1/2 tablespoons mayonnaise
teaspoon mustard (e.g. Dijon, wholegrain)
Zest and juice of 1/2 a lemon
2 spring onions
40g semi-dried tomatoes

a large pot of salted water to the boil.
Cook potatoes in pot of boiling water for 8–10 minutes until almost tender. Add beans to pot to cook with potatoes for a further 1–2 minutes until just tender. Drain well, return to pot and shake pot to roughen up edges of potatoes
While potatoes are cooking, prepare the rest of the meal. In a small bowl mix mayonnaise, mustard, lemon zest and lemon juice together; thinly slice spring onions; roughly chop semi-dried tomatoes. Set aside.
When potatoes have 5 minutes cook time remaining, pat fish dry with paper towels, remove any remaining scales or bones and season with salt. Heat butter and oil in a large fry-pan (preferably non-stick) on medium to high heat. Cook fish for 1–2 minutes each side (depending on thickness), until just cooked through. Spoon butter/oil over fish as it cooks.
Add mayonnaise mixture to potatoes and beans, along with spring onions, and semi-dried tomatoes. Season to taste with salt and pepper and gently toss to combine.
Spoon some potatoes with beans onto each plate and top with a piece of fish. Sprinkle over lemon zest and a squeeze of lemon juice.