Salade Niçoise with Parsley Fish and Green Beans

Salade Niçoise with Parsley Fish and Green Beans

Ready in 30 minutes Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) on Sunday, December 17, 2017.

Peel boiled eggs under cold running water to avoid burnt fingers.


Ingredients

Salade Niçoise and Green Beans

  • 400g baby potatoes
  • 100g green beans
  • 2 eggs
  • ½ punnet cherry tomatoes
  • ¼ red onion (optional)
  • ½ bag rocket
  • 35g green olives

Dressing

  • 1 tablespoon parsley leaves and stalks
  • Zest and juice of ½ lemon
  • 2 tablespoons mayonnaise

Parsley Fish

  • 300g fish fillets
  • 1 tablespoon flour
  • 1 tablespoon parsley leaves and stalks
  • ¼ teaspoon salt

Steps

  1. Bring a medium pot of salted water to the boil. Dice potatoes 3cm and cook in pot of boiling water for about 15 minutes, until just tender. Cut beans in half add to pot for the final 1 minute of cook time. Drain well and set aside.
  2. Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 4 minutes. Drain and cool under cold tap then set aside. While eggs cook, roughly chop both measures of parsley. In a large bowl, whisk together all dressing ingredients and set aside.
  3. Pat fish dry and remove any remaining scales or bones. Cut any larger pieces in half. Mix flour, parsley and salt together in a shallow dish and season with pepper. Toss fish through parsley mixture to lightly coat. Add a little olive oil and toss to coat to ensure parsley sticks to fish.
  4. When potatoes have 5 minutes cook time remaining, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook fish for 1-2 minutes each side, until just cooked through.
  5. Cut cherry tomatoes in half and thinly slice onion (if using). Add to bowl with dressing, along with rocket and olives. Add drained potatoes and beans, season and toss to combine. Peel eggs and cut into quarters.
  6. To serve, divide salade Niçoise between plates and top with pieces of parsley fish and egg quarters.

Nutritional Information

Energy 1931 kj
462 kcal
Protein 36.1g
Carbohydrate 30.3g
Fat 21.0g