Bean Salad with Turbot
Bean Salad with Turbot
Ingredients
- ½ lb (225 g) green beans, trimmed
- ½ lb (225 g) yellow beans, trimmed
- 6 tbsp (90 ml) olive oil
- 1 lemon, zest finely grated
- 1 tbsp (15 ml) lemon juice
- 1 shallot, finely chopped
- 2 tbsp capers, chopped
- 2 tbsp flat-leaf parsley, finely chopped
- 1 tbsp anchovy fillets, chopped, or more to taste
- 1 ½ lb (675 g) turbot fillets
Instructions
- In a pot of salted boiling water, cook the green and yellow beans until al dente. Drain and rinse under cold water. Drain well. On a work surface, cut the beans in half lengthwise.
- In a large bowl, combine ¼ cup (60 ml) of the oil with the lemon zest and juice, shallot, capers, parsley and anchovies. Add the beans to the bowl and mix well. Lightly season with salt and pepper. Set aside.
- In a large non-stick skillet over medium-high heat, cook half of the fish at a time on one side in 1 tbsp (15 ml) of the oil just until nicely browned, about 2 to 3 minutes. Gently flip the fish over and cook for another minute or until cooked through. Season with salt and pepper.
- Divide the bean salad among four plates. Top with the fish. Serve immediately.
Bean Salad with Turbot