Pan-fried Fish Fillet with Tomatoes & Bocconcini Salad

Ingredients

• 5 small chat potatoes, quartered
• 100g green beans, trimmed, cut into 4cm lengths
• 2 tomatoes, quartered
• 2 tbsp roasted cashew nuts
• 1 bocconcini ball, drained and torn
• 1 cup of fresh basil leaves
• 150g firm white fish fillets
• 1-1/2 tsp vinegar 
• 1 garlic clove, crushed
• 1 tsp sugar 
• 2 tsp extra virgin olive oil
• Salt, ground pepper
• Lemon wedges to serve

Method
- Cook the potatoes in a saucepan of boiling, salted water for 5 minutes or until tender. Add the beans to the saucepan for last 2 minutes of cooking. Drain and rinse under cold water. Set aside.
- Season the fish with a good pinch of salt and pepper on each side. Heat oil in a frying pan, cook the fish for 2-3 minutes each side or until cooked through.
- To make the salad dressing, combine extra virgin olive oil, vinegar, garlic and sugar in a small bowl. Season with salt and pepper. Shake until well combined.
- Add tomatoes, potatoes, beans, cashew nuts in a shallow dish. Top with the basil and drizzle over the dressing.
- Serve hot with salad and lemon wedges.

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