• 4servings
  • 60minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, H, C, D
MineralsCopper, Fluorine, Chromium, Magnesium, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 60g butter

  2. 6 chat potatoes, cut into 3mm slices

  3. 4 x 100g snapper fillets

  4. 2 vine-ripened tomatoes,

  5. cut into wedges

  6. 100g green beans, trimmed, blanched

  7. cup kalamata olives

  8. 2 hard-boiled eggs, shelled,

  9. quartered cup olive oil

  10. 2 tablespoons lemon juice

  11. 4 anchovies, finely chopped

  12. 2 teaspoons Dijon mustard

  13. 1 garlic clove, crushed

Instructions Jump to Ingredients ↑

  1. Melt half butter in a large frying pan on medium. Fry potato slices in a single layer, 4-5 minutes each side. Drain on paper towel.

  2. Meanwhile, remove bones from centre of each fish fillet using fish tweezers. Score the skin side of the fish at 1.5cm intervals to allow even cooking. Season to taste.

  3. Melt remaining butter in a large frying pan on medium. Cook fish, skin side down, 2-3 minutes, pressing down to seal. Turn and cook a further 2 minutes.

  4. DRESSING: In a small bowl, whisk all ingredients together. Season to taste.

  5. In a bowl, gently toss potato, tomato, beans and olives together with half dressing. Arrange salad on plates. Top with egg. Serve with fish and a drizzle of remaining dressing.

  6. TOP TIP Make a quick tartare sauce for the fish by combining 1 cup whole-egg mayonnaise with the zest and juice of 1 lemon. Stir in 1 tablespoon each chopped cornichons (small pickled gherkins), capers and parsley.


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