Fish Niçoise with Green Beans and Olives
Ready in 35 minutes
• Serves 1
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, January 6, 2019.
This dish most recently appeared in My Classic (5 Meals For 1) on Sunday, January 6, 2019.
Ingredients
Niçoise Salad
- 150g baby potatoes
- 1 pack green beans
- 1 egg ^
- ¼ pack cherry tomatoes *
- 1 baby cos lettuce
- 1 pack olives
- 1 pack herb aioli
Fish
- 1 pack market fish
- ½ Tbsp flour ^
To Serve
- ¼ lemon *
- 1 bunch parsley, chopped
Steps
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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 last minute of cook time. Drain well.
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Cook eggs Place egg in a small 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.
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Prep salad and fish Cut tomatoes in half; chop lettuce; chop olives. Pat fish dry and remove any scales and bones. Toss in a bowl with flour, a pinch of salt and season with pepper.
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Cook fish When potatoes have 7 minutes cook time remaining, heat a drizzle of oil in a fry-pan on medium-high heat. Cook fish for 1-2 minutes each side, until just cooked through.
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To finish Add potatoes and beans to a large bowl with all remaining Niçoise salad ingredients and dressing. Toss to combine and season to taste. Peel egg and cut into quarters. Cut lemon into wedges.
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Serve Niçoise salad topped with fish, eggs, parsley and a lemon wedge.
Nutritional Information
Energy |
2998 kj 717 kcal |
---|---|
Protein | 45.7g |
Carbohydrate | 33.9g |
Fat | 43.1g |