Almond and Olive Fish with Tomato Salad and Feta Smash

Steps

1. a large pot of salted water to the boil. Bring a full kettle to the boil. Preheat BBQ hot plate to medium (if using).
2. Cook potatoes in pot of boiling water for 12-15 minutes, until tender. Drain well and return to pot. Cover and set aside to keep warm. While potatoes cook, pat fish dry with paper towels and remove any remaining scales and bones. Cut any larger pieces in half.
3. On a clean, dry board, use the base of a heavy pan or rolling pin to crush flatbreads and almonds. Place in a medium bowl. In separate bowls place seasoned flour and egg mixture. Coat each piece of fish first in flour, then egg, then flatbread mixture, shaking off excess as you go. Set aside.
4. Heat a drizzle of oil in a large fry-pan on medium heat. Cook fish, in batches, for 1-2 minutes each side, until crunchy and cooked through. Set fish aside on paper towels between batches.
5. While fish is cooking, trim ends from beans and cut into thirds. Place in a small, heat-proof bowl and cover with boiling water. Cover with a plate and leave for 2-3 minutes, until beans are bright green and tender. Drain, rinse under cold water and drain again.
6. Dice tomatoes and cucumber 2cm and thinly slice red onion (if using). Toss all tomato salad ingredients together in a large bowl and season to taste with salt and pepper. When fish has finished cooking, crumble feta over potatoes and smash with a fork. Season to taste with salt and pepper.
7. divide feta smash between plates and top with almond and olive fish. Serve tomato salad on the side.