CRISPY FISH WITH WARM GREENS

Prep time 10 mins Cooking time 15 mins Serves 4

INGREDIENTS

2 tbsp plain flour 4x150g bream fillets, skin on 2 tbsp grapeseed oil 200g green beans, trimmed 250g courgettes, sliced on the diagonal

1 bunch broccolini, trimmed, halved crossways Lemon wedges, to serve GINGER DRESSING

1 tbsp sesame seeds

4 tbsp grapeseed oil

1 tbsp finely grated fresh ginger 1 tsp soy sauce

1 tbsp lemon juice

METHOD

Ginger dressing: Dry-roast sesame seeds in a frying pan until golden, about 2 mins. Add oil and ginger and stir for another minute. Remove from the heat and stir in soy sauce and lemon juice. Crispy fish: Season the flour with salt and pepper and place in a large plastic bag. Shake well to mix and then add the fish. Shake well to lightly coat the fish, remove the fish from the bag, shaking off excess flour. Bring a large pot of water to the boil. Heat oil in a large frying pan over medium heat. Add fish to the pan, skin-side down. Cook for 2-3 mins or until the skin is crisp and golden, pressing on each fillet to stop it from curling. Turn over and cook for 1 minute or until just cooked through. Meanwhile drop the vegetables in the boiling water, return to the boil, then drain. Arrange the vegetables on a serving platter; drizzle with the ginger dressing, top with the crispy fish and serve with lemon wedges.