Pan-fried Fish with White Beans, Lemon and Tarragon
—·New Zealand
Ingredients
- 4 x 200-gram fillets white fish
- sea salt and ground pepper
- ½ cup brown rice flour
- olive oil for cooking
- 3 tablespoons butter
- 2 cloves garlic, crushed
- finely grated zest and juice 1 lemon
- 1 cup white wine
- 3 tablespoons capers, well drained
- 2 teaspoons dried tarragon
- 400-gram tin cannellini beans, drained and rinsed
- 2 tablespoons chopped parsley
Instructions
4 steps
- 1
Season the fish with salt and pepper then dust in the flour, shaking off the excess.
- 2
Heat a little oil in a large sauté pan and cook the fish in batches until golden and just cooked through. Transfer to a plate and cover to keep warm. Don't wash the pan.
- 3
Add the butter, garlic, lemon zest and juice to the pan and stir together. Add all the remaining ingredients, except the parsley, and simmer until reduced a little.
- 4
To serve: Place the fish on plates. Add the parsley to the bean mixture and spoon over the top.
Progress
0 / 4 steps
