Lemon Fish with Tomato and Olive Salad

Ingredients

• 300g white, skinless fish fillets, bones removed
• 80g broccolini, trimmed
• 80g green beans, trimmed
• 20g parsley, chopped
• 2 tsp capers, drained and rinsed
• 2 roma tomatoes, cut in wedges
• 2 tbsp pitted kalamata olives, drained and rinsed
• 1 lemon, zested and juiced
• 1 eschalot, thinly sliced
• 1 tbsp red wine vinegar
• 20g unsalted butter
• Ciabatta (or any other) bread, torn into pieces (see note for GF)
• Extra virgin olive oil
• Pepper

Methods

1. Place eschalot in red wine vinegar and set aside. To make croutons, place bread on an oven tray. Drizzle with olive oil. Cook in the oven for 15 minutes until light golden.
   
   NOTE: Use gluten-free bread to make this recipe gluten-free.
   
   
2. Meanwhile, heat an oiled, large, non-stick frying pan over a medium to high heat. Add fish skin side down and cook for about 4 minutes, pressing down to keep skin in contact with the pan. Check the skin is crispy but not burnt. Flip and cook for a further minute or 2, or until cooked. Remove. Cover loosely with foil to keep warm.
3. Boil beans and broccolini for about 4-5 minutes in a separate saucepan.
4. Meanwhile, add butter, lemon zest and lemon juice to same hot frying pan. Whisk until butter is melted and sauce boils. Boil for 1 minute. Remove from heat. Stir in capers.
5. Combine the onion, tomato, olives, eschalot and parsley with croutons. Lightly dress with olive oil and lemon juice, season with pepper.
6. Serve fish with the sauce, salad and greens. Enjoy!