Salt And Pepper Fish With NiçOise Salad

• 10 1/2 ounces baby potatoes sliced
• 7 ounces green beans trimmed
• 7 ounces cherry tomatoes halved
• 2 ounces pitted kalamata olives
• 4 hard-boiled eggs peeled, quartered
• 4 leaves leaf lettuce torn
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon cracked black pepper
• 14 ounces white fish fillets firm
• oil for shallow-frying
• 2 tablespoons French dressing
• 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.

potatoes, green beans, tomatoes, olives, eggs, flour, cornstarch, salt, cracked black pepper, white fish, oil, lemon wedges

Taken from www.yummly.com/recipe/Salt-and-Pepper-Fish-with-Nicoise-Salad-1404892 (may not work)