Pan-Fried Fish With Fava Bean And Labne Salad - cooking recipe

Ingredients

4 None firm white boneless fish fillets, with skin (5 oz each)
2 tbsp olive oil
2 cups frozen fava beans, thawed and peeled
1 None red onion, thinly sliced
8 None thin slices prosciutto, torn
1/2 cup strained Greek yogurt (labne)
None None Smoked paprika, to sprinkle
None None Lemon wedges, to serve

Preparation

Preheat the oven to 425\u00b0F. Season fish skin. Heat 1 tbsp of the oil in a large skillet on medium heat. Add fish, skin-side down. Cook 2 mins or until skin is browned. Turn; cook 1 min more or until browned. Transfer to a baking pan. Bake 5 mins or until cooked through.
Meanwhile, cook fava beans in a saucepan of boiling salted water 2 mins or until tender. Drain; refresh under cold water. Transfer to a bowl. Add onion, prosciutto, yogurt and remaining 1 tbsp oil; gently toss to combine. Season.
Divide labne salad among serving plates. Place fish on salad. Sprinkle with paprika. Serve with lemon wedges.