Recipe

Grilled lemon and fennel seed perch with four bean salad

  • 25 mins preparation
  • 17 mins cooking
  • Serves 4
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Ingredients

Grilled lemon and fennel seed perch with four bean salad
  • 400 gram green beans, trimmed
  • 2 cup once-peeled fresh or frozen broad beans
  • olive oil spray
  • 4 150g skinless and boneless perch fillets
  • sea salt and cracked black pepper
  • 2 teaspoon finely grated lemon zest
  • 1 1/2 teaspoon fennel seeds
  • handful parsley leaves, chopped roughly
  • 1 tablespoon white wine vinegar
  • 1 1/2 tablespoon extra virgin olive oil
  • 1 1/2 teaspoon caster sugar
  • 1 eschalot, chopped finely
  • 400 gram tin butter beans, drained and rinsed
  • 400 gram tin red kidney beans, drained and rinsed

Method

Grilled lemon and fennel seed perch with four bean salad
  • 1
    Bring saucepan of salted water to boil. Preheat grill to medium-high.
  • 2
    Cook green beans in boiling water for 3 minutes. Add broad beans and cook for a further 1 to 2 minutes until all beans are just tender. Drain well and rinse under cold water.
  • 3
    Spray tray with olive oil. Arrange perch fillets on tray and season.
  • 4
    Combine lemon zest, fennel seeds and parsley in medium bowl. Sprinkle mixture over fish, pressing lightly to make it stick. Spray with a little more oil. Grill on top shelf for about 8 minutes until fish is just cooked.
  • 5
    Peel second shell off broad beans, discard shells.
  • 6
    Combine vinegar, oil, sugar and eschalot in large bowl, stirring until sugar is dissolved, add cooked and tinned beans. Season with salt and pepper to taste. Stir to combine.
  • 7
    Spoon bean salad onto plates and top with fish.

Notes

The cooking time of perch depends on the thickness of the fillet.

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