Seared Market Fish with Lemon Pepper Summer Nicoise Salad

Cookbook author and chef Nadia Lim is enjoying the seasons at her new home in Arrowtown. ‘‘I love summer for all the fresh, beautiful and plentiful produce it brings. The barbecue is a main focus for these, as is light and lowercalorie summery salads an

Ready in 35 min Serves 4 Ingredients

Potatoes

800g potatoes, cut into 1cm rounds 1/2 tsp sweet paprika

1/2 tsp garlic powder

1/2 tsp chives

1 tsp lemon pepper

1/2 tsp onion powder

1 drizzle of oil

Eggs

4 eggs

Salad

1 capsicum, thinly sliced

200g green beans, ends trimmed 2 garlic cloves, thinly sliced

100g baby leaf lettuce

70g mixed olives

2 Tbsp butter

Fish

600g market fish

1 drizzle of oil

To serve

1 lemon, cut into wedges

1 Tbsp white wine vinegar

1 Tbsp olive oil

➊ Before you start

Preheat oven to 220degC (or 200degC fan bake).

➋ Prep and cook potatoes

Prep potatoes. Spread in a single layer on 12 lined oven trays and toss with spices and oil.

Season with salt and cook for 2530 minutes, until tender and golden.

➌ Cook eggs

Place eggs in a small pot and cover with water. Bring to the boil, reduce to a simmer and cook for 46 minutes. Drain and cool under cold tap. Peel and cut into quarters.

➍ Prep salad

Prep capsicum, beans and garlic and set aside separately. Set lettuce and olives aside.

➎ Prep and cook fish

Pat fish dry and remove any remaining scales or bones. Cut larger fillets in half and season with salt. Heat oil in a large frypan on mediumhigh heat. Cook fish for about 2 minutes each side, until just cooked through. Reserve pan.

➏ To finish

Wipe pan clean and return to mediumhigh heat with butter. Add beans and garlic and cook for about 2 minutes, until bright green and tender. Season to taste with salt and pepper. Prep lemon.

➐ Serve

Potatoes topped with salad, fish and eggs. Drizzle with vinegar and olive oil and serve lemon wedges on the side for squeezing.

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