Salt And Pepper Fish With Niçoise Salad

• 10.5 oz baby potatoes, sliced
• 7 oz green beans, trimmed
• 7 oz cherry tomatoes, halved
• 2 oz pitted kalamata olives
• 4 None hard-boiled eggs, peeled, quartered
• 4 leaves oak leaf lettuce, torn
• 2 tbsp all-purpose flour
• 2 tbsp cornstarch
• 1/2 tsp salt
• 1/2 tsp cracked black pepper
• 4 (3.5 oz) firm white fish fillets
• None None oil, for shallow-frying
• 2 tbsp French dressing
• None None lemon wedges, to serve

1. Cook potato and greens beans in boiling water, separately, until just tender. Drain. Transfer to a large bowl. Add tomatoes, olives, eggs and lettuce. Set aside.
2. Meanwhile, combine flour, cornstarch, salt and pepper in a shallow dish. Toss fish lightly in flour mixture, shaking off excess. Heat 1/3 inch of oil in a deep frying pan over medium-high heat. Shallow-fry fish for 2 mins per side, or until golden and cooked to your liking. Drain on paper towels.
3. Drizzle dressing over salad. Serve fish with salad and lemon wedges.

baby potatoes, green beans, cherry tomatoes, olives, eggs, leaf lettuce, flour, cornstarch, salt, black pepper, firm white fish, oil, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/24913 (may not work)