Fish Niçoise with Green Beans and Olives

Steps

1. Cook potatoes and beans Bring a pot of salted tap water to the boil with the lid on. Cut potatoes in half or quarters until evenly sized. Cook in a pot of salted water, with the lid on, for about 17 minutes, until tender. Add beans to pot for the final 1 minute of cook time. Drain well.
2. Cook eggs and prep dressing Place eggs in a pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3-4 minutes for soft-boiled or 4-6 minutes for hard-boiled. Drain and cool under cold tap. Chop parsley (reserve a little parsley to serve) and add to a bowl with lemon zest and juice and mayonnaise. Whisk to combine.
3. Prep salad and fish Cut tomatoes in half; thinly slice shallot; chop lettuce; chop olives. Pat fish dry and remove any remaining scales and bones. Cut any larger pieces in half. Toss in a bowl with flour and ½ tsp salt and season with pepper.
4. Cook fish When potatoes have 7 minutes cook time remaining, heat a small drizzle of oil in a fry-pan on medium-high heat. Cook fish, in batches, for 1-2 minutes each side, until just cooked through.
5. To finish Add potatoes and beans to a bowl with all remaining Niçoise salad ingredients and dressing. Toss to combine and season to taste. Peel eggs and cut into quarters. Cut lemon into wedges.
6. Serve Niçoise salad topped with fish, eggs, parsley and a lemon wedge.