Garlic and Herb Fish with Kumara Chips and Bean Salad

Steps

1. oven to 220°C. Line an oven tray with baking paper. Bring a full kettle to the boil.
2. Toss kumara with a drizzle of oil on prepared tray and season with salt and pepper. Bake for 15 minutes, until golden and cooked through. Turn once during cooking. Turn oven to high grill and cook for 5 minutes, until golden and crispy. Turn once during grilling.
3. Pat fish dry with paper towels and remove any remaining scales or bones. Cut any larger fillets in half and season with salt and pepper.
4. Trim ends off beans, place in a heat-proof bowl and cover with boiling water. Cover with a plate and leave 6–8 minutes, until bright green and tender. Drain and place in a large bowl. Heat a drizzle of oil in a fry-pan on high heat.
5. Cook fish, in batches, for 1–2 minutes each side, until just cooked through. Remove from pan and cover with foil to keep warm. Return pan to low heat and add butter, first measure of dill and garlic. Cook for 1 minute, or until butter has melted and garlic starts to brown. Pour over fish.
6. While fish is cooking, thinly slice lettuce; cut cucumber in half lengthways then thinly slice. Add to bowl with blanched beans and toss with vinegar and olive oil. Finely chop gherkins and dill. Place both in a small bowl with mayonnaise and sour cream, and mix well to combine.
7. divide garlic and herb fish between plates. Serve kumara chips and bean salad on the side with a dollop of tartare sauce.