FISH FINGERSWITH
MUSHY BROADBEANS
PREP+ COOKTIME 40 MINUTES
(+REFRIGERATION)SERVES 4
¾ cup(90g)almondmeal
2 teaspoonsgarlicpowder
2 tablespoonssesameseeds,toasted
800gskinlessfirmwhitefishfillets,
cutinto1.5cmfingers
¼ cup(60ml)extravirginoliveoil
1 tablespoonfreshlemonjuice
2 teaspoonsdijonmustard
4 cups(160g)firmlypacked
trimmedwatercress
1 smallredonion(100g),sliced thinly
1 mediumlemon(140g),
cutintowedges
MUSHYBROADBEANS
500gfrozenbroadbeans
½ cupfirmlypackedfreshmintleaves
½ cup(120g)lightsourcream
¼ teaspoongroundwhitepepper
1 teaspoonfreshlemonjuice
1 Combinealmondmeal,garlic
powderandsesameseedsin
a shallowdish;season.Dipfish,one
pieceata time,intoalmondmixture,
pressingfirmlytocoat.Placeon
a tray; refrigerate for 30 minutes.
2 Meanwhile,make mushy
broadbeans.
3 Heat1 tablespoonoftheoilin
a largefryingpan;cookfishfingers
for2 minuteseachsideoruntil
brownedandjustcookedthrough.
4 Tomakedressing,placeremaining
oil,juiceandmustardina screw-top
jar;season,shakewell.Placethe
watercressandonionina medium
bowlwithdressing;tosstocombine.
5 Servefishfingerswithwatercress
salad,mushybroad beans and
lemon wedges.MUSHYBROADBEANS
Boil,steamormicrowavebroad
beansuntiljusttender;drain.Peel
broadbeans.Blendorprocessbroad
beanswithremainingingredients
until almost smooth; season to taste.TEST
KITCHEN
NOTES
Fishcanbecoatedup
to 6 hoursahead;keep
coveredina singlelayer
ontraysinthefridge.
Dressingcanbemadeup
toa weekahead;keep in
ajar in the fridge.NUTRITIONALCOUNTPERSERVING
43gtotalfat(9gsaturatedfat)2863k J(684cal)
9g carbohydrate58g protein15g fibre131
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