6 fillets of cod, pollock or hake
2 tbsp olive oil
Juice of 1 1/2 lemons
2 tbsp capers
20g flat leaf parsley, roughly chopped
1 garlic clove
1/2 tsp honey
1 tsp Dijon mustard
100ml Olive oil
50ml Balsamic vinegar
2 x tins 3 bean mix
4 spring onion, finely chopped
Line a baking tray with foil. Remove the skin from the fish and remove any visible bones.
Place the fish on the tray and drizzle with olive oil. Squeeze the juice of the lemons over the fish and scatter with capers. Sprinkle over half the parsley. Place in the oven to bake for 25-30 minutes or until the fish is opaque and flakes away easily.
Whilst the fish cooks assemble the salad and make the dressing. Blitz together the garlic, oil, vinegar and mustard with a pinch of salt. Set aside. Drain the beans in a sieve over the sink and place in a bowl. Add the finely chopped spring onions and the remaining parsley. Pour over enough dressing to make the beans glisten.
Once the fish is cooked serve it with a fresh green salad and the dressed beans.