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Fish Nicoise with Crispy White Beans & Mustard Mayo

Servings 2
Cook Time 35 mins


White Beans

  • 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

To serve

  • 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


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
Calories: 435kcal