Fish Niçoise with Green Beans, Tomatoes and Olives

Steps

1. Bring a large pot of salted water to the boil. Cook potatoes in pot of boiling water for about 18 minutes, until tender. When 1 minute cook time remains, add beans to pot. Drain well and set aside.
2. While potatoes cook, place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes. Drain and cool under cold tap. Whisk together all dressing ingredients in a large bowl and set aside.
3. Pat fish dry and remove any remaining scales and bones. Cut any larger pieces in half.
4. Mix flour, parsley and salt together in a shallow dish and season with pepper. When 5 minutes cook time remains for potatoes, heat a drizzle of oil in a large fry-pan on medium-high heat. Toss fish in flour and cook, in batches, for 1-2 minutes each side, until just cooked through.
5. While fish cooks, add all remaining Niçoise salad ingredients to bowl with dressing, along with cooked and drained potatoes and beans. Toss to combine and season to taste. Peel eggs and cut into quarters.
6. To serve, divide Niçoise salad between plates and top with pieces of fish and eggs. Serve with lemon wedges, for squeezing.