Salade Niçoise with Parsley Fish and Green Beans

Steps

1. Prep and cook potatoes 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. Cook eggs 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. Cook for 6 minutes for hard-boiled.
3. Prep fish Pat fish dry and remove any remaining scales or bones. Cut any larger pieces in half. Mix flour, parsley and a pinch of salt together in a dish and season with pepper. Toss fish through parsley mixture to lightly coat. Add a little oil and toss to coat to ensure parsley sticks to fish.
4. Cook fish 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. Finish salade Cut cherry tomatoes in half and thinly slice onion. Add to a large bowl along with herb aioli, rocket and olives. Add drained potatoes and beans, season and toss to combine. Peel eggs and cut into quarters.
6. To serve Top salade with fish and eggs and drizzle over herb aioli.