Market Fish with Baby Potatoes, Greens and Beurre Blanc

Steps

1. Cook potatoes and prep greens Dice potatoes 2cm, add to a pot and cover with hot tap water. Season with salt and cook for 20-25 minutes with the lid on, until tender. Drain and return to pot. Halve cherry tomatoes and trim beans.
2. Make beurre blanc Heat a little oil in a small pot on medium heat. Thinly slice shallot, add to pot and cook for 1-2 minutes, until tender. Add white wine/stock and vinegar and bring to a simmer. Add chicken broth and bring to a simmer. Simmer on medium heat for about 4 minutes, until reduced by half. Cook
3. Whisk butter into reduction, 1 tsp at a time, whisking continuously until each addition has been incorporated. Once all butter has been added remove from heat, season and keep warm. Stir through parsley just before serving
4. Cook fish Pat fish dry and remove any scales or bones. Cut any larger fillets in half and score skin at 1cm intervals. Heat a drizzle of oil in a non-stick fry-pan on medium-high heat. Cook fish, skin side down for 2-3 minutes, until skin is golden. Flip and cook for a further 1-2 minutes, until fish is just cooked through. Remove fish from heat and keep warm.
5. Cook greens Wipe pan clean and return to medium-high heat with a little more oil. Add beans and cook for about 2 minutes. Add tomatoes and cook for about 1 minute, until warmed through. Remove from heat and stir through cooked potatoes and sauce vert. Season to taste.