INGREDIENTS
1½ cups Greek natural yoghurt
1 teaspoon finely grated lemon zest
sea salt
Telegraph Hill Extra Virgin Olive Oil for cooking
250 grams slim green beans, stalk end trimmed
3 tablespoons capers
FISH
good knob of butter
800 grams fish fillets (we used tarakihi)
sea salt and ground pepper
TO SERVE
1 medium fennel bulb, thinly sliced
½ small red onion, finely chopped
500 grams tomatoes, sliced
¼ cup Telegraph Hill Pineapple, Chilli & Kawakawa Dressing
METHOD
Mix the yoghurt, zest and salt together in a bowl and chill until ready to use.
Heat a little oil in large frying pan, and when hot, add the beans in batches, and cook until lightly blistered. Drain on kitchen towels.
Add the capers to the hot pan and fry until they start to burst open and are crispy. Drain on kitchen towels.
FISH: Wipe out the frying pan and heat a little more oil and the butter. Season the fish with salt and pepper and cook on both sides until golden and just cooked through. Do this in batches if needed, adding more oil and butter as necessary. Drain on kitchen towels.
TO SERVE: Combine the fennel, onion and tomatoes in a large bowl and toss with the dressing.
Spread the yoghurt on four plates and top with the fish. Add the beans and spoon over the tomato salad, drizzling everything with a little extra dressing. Serves 4
