Fish Nicoise Salad with Crispy White Beans and Mustard Mayo

Courtesy of My Food Bag


1 can cannellini beans, drained & rinsed
2 tsp oil
2 eggs
200g green beans
1 lettuce, roughly chopped
4 tomatoes cut into wedges
2 tsp white wine vinegar

600g market fish
French seasoning (1 tsp lemon pepper,
1/2 tsp dried tarragon, 1/4 tsp ground fennel, 1/4 tsp onion powder, 1/4 tsp garlic powder,
1 tsp mustard seeds black)
2 tsp wholegrain mustard
2 tsp oil

To Serve
2 Tbsp parsley, leaves picked
4 Tbsp mayonnaise
1 tsp Dijon mustard
30g olives


  1. Before you start
    Preheat oven to 220°C (or 200°C fan bake). Bring a medium pot of salted water to the boil.
  2. Prep & cook white beans
    Drain and rinse cannellini beans and toss on a lined oven tray with oil. Season with salt and bake for about 20 minutes, until golden and crispy.
  3. Cook eggs
    Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 3 minutes. Drain and cool under cold tap before peeling. Cut each egg in half, season with salt and pepper and set aside for serving.
  4. Cook beans & prep salad
    Cook green beans in pot of boiling water for about 3 minutes, until bright green and tender. Drain and set aside. Roughly chop lettuce, cut tomato into wedges and toss in a large bowl with vinegar. Set aside for serving.
  5. Prep fish
    Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half. Toss in a medium bowl with French seasoning and mustard, until evenly coated.
  6. Cook fish
    Heat half the oil in a large fry-pan on medium-high heat. Cook fish in batches for about 2 minutes each side, depending on thickness, until just cooked through. Use second half of oil for second batch.
  7. To finish
    Pick parsley leaves. In a small bowl, combine mayonnaise and mustard.
  8. Serve
    Salad with fish, egg and white beans. Top with olives, parsley and mustard mayo.

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