Grilled Snapper Niçoise - cooking recipe

Ingredients

4 1/2 tbsp butter
6 None potatoes, cut into 1/8 inch thick slices
4 (3.5 oz) snapper fillets, deboned, scored
2 None tomatoes, cut into wedges
3.5 oz green beans, trimmed, blanched
3 oz kalamata olives
2 None hard-boiled eggs, peeled, quartered
None None For the dressing
1/4 cup olive oil
2 tbsp lemon juice
4 None anchovies, finely chopped
2 tsp dijon mustard
1 clove garlic, minced

Preparation

Melt 2 tbsp butter in a large frying pan over medium heat. Saute potato slices in a single layer for 4-5 mins per side. Drain on paper towels.
Melt remaining butter over medium heat, season fish then cook, skin side down, for 2-3 mins, pressing down to seal. Flip over and cook for 2 mins.
To make dressing, whisk all ingredients together. Season to taste.
In a bowl, gently toss potatoes, tomatoes, beans and olives together with 1/2 the dressing. Arrange on serving plates. Top with hardboiled egg. Serve with fish and remaining dressing drizzled over top.