Tomato and Green Bean Salad with Haddock Poached in White Wine
Colourful and crisp, this protein-packed salad is one satisfying starter. And to turn it into a main, all you have to do is double the serving size. For a finishing…
Instructions
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1
In a non-stick skillet, place the haddock and white wine. Cover and bring to a boil. Simmer for about 4 minutes or until the fish is cooked and flakes easily.
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2
In a saucepan of salted boiling water, boil the green beans until tender. Cool in ice water and drain. Split the beans in half lengthwise if desired.
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3
In a bowl, combine the green beans, tomatoes, herbs, lemon juice and olive oil. Season with salt and pepper. Divide among 4 plates. Top with large chunks of fish and half a hard-boiled egg.
Colourful and crisp, this protein-packed salad is one satisfying starter. And to turn it into a main, all you have to do is double the serving size. For a finishing touch, include a starch like whole wheat pita, some fancy crackers or diced potatoes.
