Blue Grenadier Fillet With Chilli, Blood Orange Dressing And Broad Bean Salad

• PROVISIONS
• 4 blue grenadier (white fish) fillets
• 1 blood orange
• Splash extra virgin olive oil
• 1 large red chilli, frozen
• Pinch sea salt & freshly cracked pepper
• BROAD BEAN SALAD
• 3 handfuls podded broad beans
• 3 shallots, sliced
• Splash extra virgin olive oil
• 1 lemon, zested
• Pinch sea salt

1. To double pod the broad beans heat a small pot of boiling water. Add your broad beans and cook for 1-2 minutes. Remove from heat, drain, run under cold water.
2. Into a bowl. Use your thumb to pop out the bright green bean inside, discard the skin. Add remaining ingredients for the salad, toss and set aside.
3. Heat fry pan over a medium heat and add a splash of olive oil. Season fish with salt & cracked pepper. Cook skin side down for 2 minutes, turn and cook for 1 minute.
4. Serve your fish and broad bean salad. Drizzle fish with olive oil, squeeze a wedge of blood orange and use a microplane to grate over frozen chilli.

orange, extra virgin olive oil, red chilli, salt, salad, beans, shallots, extra virgin olive oil, lemon, salt

Taken from food52.com/recipes/31524-blue-grenadier-fillet-with-chilli-blood-orange-dressing-and-broad-bean-salad (may not work)