Recipes: Jew Fish with a White Bean Salad

Jew Fish with a White Bean Salad

Ingredients:

1 tbs. olive oil
4 x (250g) Jewfish fillets (Mulloway)
Salt and pepper
Lemon

Bean Salad
1 tbs. Olive oil
2 cans white beans, drained and rinsed
¼ cup Ligurian olives
1 chilli, finely chopped
½ bunch of parsley
1 clove of garlic, finely chopped
2 French shallots, finely sliced
½ punnet cherry tomatoes
8 slices of prosciutto

Vinaigrette
1 heaped tsp. Dijon mustard
1 tbs. white balsamic vinegar
5 tbs. extra virgin olive oil
Salt and pepper

For the vinaigrette: add the mustard and vinegar to a clean jar. Now add the oil and season with salt and pepper. Shake well.
For the bean salad: In a shallow saucepan, heat oil on medium heat. Add garlic, shallots, chilli, cherry tomatoes and olives. Allow to warm through. Now add the beans and parsley. Season with salt and pepper and toss everything together.
In a pan fry the pancetta until crispy, drain off fat and add to the beans salad. Add the vinaigrette.
For the Jewfish, place a large non stick frying pan on a high heat. Add oil. Season fish well with salt and pepper and sear on each side for 3 minutes or until just cooked. Finish with a squeeze of lemon and serve with warm bean salad.

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