Grilled Lemon And Fennel Seed Perch With Mixed Bean Salad - cooking recipe

Ingredients

1 lb green beans, trimmed
11.5 oz fresh or frozen fava beans, pods removed
4 (5 oz) skinless, boneless perch fillets
2 tsp lemon zest
1/2 tsp fennel seeds
1 handful fresh parsley leaves, roughly chopped
1 tbsp white wine vinegar
1/2 tbsp extra virgin olive oil
1/2 tbsp sugar
1 tsp shallot, finely chopped
1 (13.5 oz) can lima beans, drained, rinsed
1 (13.5 oz) can red kidney beans, drained, rinsed

Preparation

Preheat broiler.
Blanch green beans in boiling salted water for 3 mins. Add broad beans and cook for another 1-2 mins, until all beans are just tender. Rinse under cold running water until cool then drain. Peel fava beans.
Lightly coat a baking tray with olive oil. Arrange perch fillets on tray and season. Combine lemon zest, fennel seeds and parsley then sprinkle over fish, pressing down lightly to adhere. Drizzle with a little more oil then broil for about 8 mins, or until fish is cooked to your liking.
Whisk together vinegar, oil, sugar and shallot until sugar dissolves. Add cooked and canned beans. Season and stir to combine.
Spoon bean salad onto serving plates and top with fish to serve.