Quick & Easy

Grilled lemon and fennel seed perch with four bean salad

GRILLED LEMON and FENNEL SEED PERCH WITH FOUR BEAN SALADAustralian House & Garden
4
25M
17M
42M

Ingredients

Method

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.

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

Note

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