Pan-fried Fish with Blistered Green Bean Salad and Pineapple, Chilli and Kawakawa Dressing

Pan-fried Fish with Blistered Green Bean Salad and Pineapple, Chilli and Kawakawa Dressing

It's so easy to bring an extra zing to summer dining, with a splash of Telegraph Hill Extra Virgin Olive Oil, or Pineapple, Chilli & Kawakawa Dressing, bringing sweet and peppery notes together in perfect harmony. Dishes are instantly elevated from everyday to exceptional!

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