Ingredients
Serves: 4
Prep time: Approx 40 mins for dressing
Cook time: Approx 15 min
- 4 pieces of Cod fillet approx 125g each or any other type of large white fish
- 220g green beans
- 700g baby potatoes
- 1/2 bunch flat parsley leaves
- 1/2 bunch dill leaves
- 1 bunch of rocket leaves
- 30g flaked almonds toasted
- Zest of 1 lemon
- Salt & pepper to taste
Dressing:
- 1 litre fresh orange juice
- 3 cinnamon sticks
- 5 star anise
- Pinch saffron (you can subsubstitute turmeric for colour if you don't have it)
- Juice of 1 lemon
- 150ml extra virgin olive oil
Method
- For the dressing place all the ingredients, except the olive oil in a saucepan and reduce to about 150ml of liquid. This can be done well in advance. Strain and allow to cool.
- When cool, add the lemon juice and slowly whisk in the olive oil and season with salt, pepper.
- Place the potatoes in a large pot, cover with cold water, season with sea salt and bring to a boil over a medium to high heat. Reduce the heat and allow to simmer until just tender when pierced with a knife.
- This should take about 10-14 minutes. For the last 2 minutes add the green beans. Drain the potatoes and beans and allow to cool. When cool cut the potatoes in half and add back to the beans. Coat in half of the dressing and season.
- Place a large on the heat and bring to the boil. Place a steam basket lined with pierced parchment paper on top making sure it doesn't touch the water. Reduce the heat to a simmer. Place the fish onto the parchment, season with salt, pepper, lemon zest and cover with a lid.
- Cook for 10-12 minutes or longer if you prefer your fish well cooked.
- While the fish is cooking add the herbs and rocket to the potatoes and beans. Coat with the remaining dressing. Check seasoning and place into your serving dish.
- Remove the cooked fish from the steam basket and place on top of the salad. Drizzle with any leftover dressing and finish with the tasted flaked almonds. Serve with a wedge of lemon.
