Fresh Fish with Beans, Hollandaise and Minted Potato Salad

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Gourmet (4 Nights For 2) on Sunday, February 11, 2018.

Dice potatoes until they are roughly the same size to ensure they cook evenly.

Ingredients

Bring a medium pot of water to the boil. Bring a half full kettle to the boil. Prepare vegetables. Cook potatoes in pot of boiling water for 12-15 minutes, until very tender. Drain well and return to pot with a drizzle of oil. Season and set aside.
Place egg in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 4-6 minutes. Drain and cool under cold tap. Peel then finely chop and add to pot with cooked potatoes, along with all remaining minted potato salad ingredients. Mix and season to taste.
Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half, season with salt and coat in flour, shaking off excess.
When potatoes have 5 minutes cook time remaining, place beans in a heat-proof bowl and pour over boiling water. Leave to cook for 5 minutes, drain well and return to bowl with a drizzle of oil. Season and set aside.
While beans cook, heat a drizzle of oil with butter in a medium fry-pan on medium-high heat. Cook fish for 2-3 minutes each side (depending on thickness), until golden and just cooked through. Remove from pan and set aside.
To serve, divide minted potato salad and beans between plates. Top with fish, spoon over Hollandaise sauce and garnish with parsley. Serve lemon wedges on the side for squeezing over.