Fish With Celery And Bean Salad - cooking recipe

Ingredients

4 None white fish steaks (6-7 oz each)
None None FOR THE DRESSING
1/3 cup lemon juice
2 cloves garlic, finely chopped
1/4 tsp salt
1/4 tsp cracked black pepper
1/3 cup olive oil
1 tbsp fresh oregano leaves, torn
1 tbsp drained baby capers, rinsed
None None FOR THE CELERY AND BEAN SALAD
2 sticks celery, trimmed, halved lengthwise and thinly sliced
1 can (15 oz) cannellini beans, drained and rinsed
1/4 cup coarsely chopped young celery leaves

Preparation

For the dressing, whisk lemon juice, garlic, salt, pepper and oil in small bowl until slightly thickened. Stir in oregano and capers.
For the celery and bean salad, combine all ingredients in a medium bowl. Add 1/4 cup of the dressing; toss gently to combine.
Heat oiled large skillet on medium-high heat. Cook fish until browned on both sides and cooked to desired doneness. Remove from pan.
Add remaining dressing to pan; bring to a boil.
Serve salad topped with fish. Drizzle with warm dressing.