Fish & Bean Salad

Course Salad
Servings 4


  • 640 g thick white fish fillets skinned and boned
  • spray oil
  • 200 g green beans blanched and halved
  • 1 Grape tomatoes halved
  • 2 cucumber cut into batons
  • 12 black pitted olives halved
  • ½ red onion finely sliced
  • 1 fresh basil leaves
  • 1 tablespoon Drizzle extra virgin olive oil
  • 2 tbsp white wine vinegar
  • 1 teaspoon Dijon mustard
  • saffron strands


  • Heat a non-stick frying pan over medium heat.
  • Spray the fish with the olive oil spray, place in the frying pan and cook for 3-4 minutes on each side or until just cooked. Set aside.
  • Combine the beans, tomatoes, cucumber, olives, onion and basil in a bowl.
  • Mix together the olive oil, vinegar and mustard and pour over the vegetables, tossing well to combine.
  • Cut the fish into large chunks and combine with the salad.
  • Serve on a bed of green salad leaves with freshly ground black pepper


Calories: 255kcal
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