Pan-Fried Fish with Dill Gremolata, Beans and Potatoes

Ingredients

• 300g white, skinless fish fillets, bones removed
• 200g chat potatoes
• 100g green beans, ends trimmed
• 10g dill, chopped
• 1 lemon, zested and juiced
• 1 green spring onion, thinly sliced
• 1 dill cucumber, finely chopped
• 20g unsalted butter (see note for DF)
• 2 tbsp plain flour
• Extra virgin olive oil
• Pepper

Methods

1. Half cover potatoes with water, bring to the boil, cover and cook for about 7 minutes, until tender. Add the beans in the last 3 minutes. Drain.
2. To make dill gremolata, combine lemon juice and zest in a small bowl with spring onion, dill, cucumber and olive oil. Mix well. Season to taste with pepper.
3. Toss fish in flour seasoned with pepper. Shake off excess.
4. Heat butter and oil in a large, non-stick frying pan over a 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.
   
   NOTE: Use extra oil instead of butter to make recipe dairy free.
   
   
5. Serve fish with potatoes and beans. Sprinkle over dill gremolata. Enjoy!