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
- ½ can cannellini beans, drained &rinsed
- ½ tsp oil
- 1 egg
- ½ pack green beans
- 1 baby cos lettuce, leaves separated
- ½ pack cherry tomatoes, cut into quarters lengthways
- 1 tsp white wine vinegar
- 300g white fish e.g terakihi, gurnard, snapper
- ½ pack French seasoning
- 1 tsp wholegrain mustard
- 1 tsp oil
- 1 bunch parsley, leaves picked
- 1 pack olives
- 2 Tbsp mustard mayo
- 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
Meet the Chef
Amber ‘Agria’ is the brain and taste buds behind our Gourmet and Fresh Start Bags! Her favourite part of the role? Creating the recipes and eating them, of course! When it comes to local, New Zealand produce, Amber sure is a pro. Her favourite has to be asparagus, so she’s especially happy when asparagus season rolls around.