Salt And Pepper Fish With Niçoise Salad - cooking recipe

Ingredients

10.5 oz baby potatoes, sliced
7 oz green beans, trimmed
7 oz cherry tomatoes, halved
2 oz pitted kalamata olives
4 None hard-boiled eggs, peeled, quartered
4 leaves oak leaf lettuce, torn
2 tbsp all-purpose flour
2 tbsp cornstarch
1/2 tsp salt
1/2 tsp cracked black pepper
4 (3.5 oz) firm white fish fillets
None None oil, for shallow-frying
2 tbsp French dressing
None None lemon wedges, to serve

Preparation

Cook potato and greens beans in boiling water, separately, until just tender. Drain. Transfer to a large bowl. Add tomatoes, olives, eggs and lettuce. Set aside.
Meanwhile, combine flour, cornstarch, salt and pepper in a shallow dish. Toss fish lightly in flour mixture, shaking off excess. Heat 1/3 inch of oil in a deep frying pan over medium-high heat. Shallow-fry fish for 2 mins per side, or until golden and cooked to your liking. Drain on paper towels.
Drizzle dressing over salad. Serve fish with salad and lemon wedges.