Grilled Snapper NiçOise

• 4 1/2 tablespoons butter
• 6 potatoes cut into 1/8 inch thick slices
• 14 ounces snapper fillets deboned, scored
• 2 tomatoes cut into wedges
• 3 1/2 ounces green beans trimmed, blanched
• 3 ounces kalamata olives
• 2 hard-boiled eggs peeled, quartered
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 4 anchovies finely chopped
• 2 teaspoons dijon mustard
• 1 clove garlic minced

1. Melt 2 tbsp butter in a large frying pan over medium heat. Saute potato slices in a single layer for 4-5 mins per side. Drain on paper towels.
2. Melt remaining butter over medium heat, season fish then cook, skin side down, for 2-3 mins, pressing down to seal. Flip over and cook for 2 mins.
3. To make dressing, whisk all ingredients together. Season to taste.
4. In a bowl, gently toss potatoes, tomatoes, beans and olives together with 1/2 the dressing. Arrange on serving plates. Top with hardboiled egg. Serve with fish and remaining dressing drizzled over top.

butter, potatoes, snapper, tomatoes, green beans, olives, eggs, olive oil, lemon juice, anchovies, mustard, garlic

Taken from www.yummly.com/recipe/Grilled-Snapper-Nicoise-1407190 (may not work)