Watch Amber run you through this week’s Fish Nicoise with Crispy White Beans & Mustard Mayo recipe, including tips on how to cook fish perfectly!
Fish Nicoise with Crispy White Beans & Mustard Mayo
Ingredients
White Beans
- ½ can cannellini beans, drained &rinsed
- ½ tsp oil
Egg
- 1 egg
Salad
- ½ pack green beans
- 1 baby cos lettuce, leaves separated
- ½ pack cherry tomatoes, cut into quarters lengthways
- 1 tsp white wine vinegar
Fish
- 300g white fish e.g terakihi, gurnard, snapper
- ½ pack French seasoning
- 1 tsp wholegrain mustard
- 1 tsp oil
To serve
- 1 bunch parsley, leaves picked
- 1 pack olives
- 2 Tbsp mustard mayo
Instructions
- Preheat oven to 220°C (or 200°C fan bake).Bring a medium pot of salted water to the boil.
- Prep white beans and toss on a lined oven tray with oil. Season with salt and bake for about 20 minutes, until golden and crispy
- Place egg in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes. Drain and cool under cold tap before peeling. Cut egg in half, season with salt and pepper and set aside.
- Cook green beans in pot of boiling water for about 3 minutes, until bright green and tender. Drain and set aside. Prep lettuce and tomatoes and toss in a medium bowl with vinegar. Set aside for serving.
- Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half. Toss in a medium bowl with French seasoning and mustard, until evenly coated
- Heat oil in a large fry-pan on medium-high heat. Cook fish for about 2 minutes each side, depending on thickness, until just cooked through.
- Prep parsley
- Serve salad, green beans and fish topped with egg, white beans, olives, parsley and mustard mayo
Notes
French Seasoning: lemon pepper, dried tarragon, ground fennel, onion powder, garlic powder, mustard seeds black
Energy 1822 kJ | 435 kCal | Carbohydrates 17.9 g | Protein 43.9 g | Fat 20.2 g
