Name: Grilled lemon and fennel seed perch with four bean salad
Prep time: 25 min
Cook time: 17 min
Total time: 42 min
Yield: 4
Ingredients: 400 gram green beans, trimmed; 2 cup once-peeled fresh or frozen broad beans; olive oil spray; 4 150g skinless and boneless perch fillets; sea salt and cracked black pepper; 2 teaspoon finely grated lemon zest; 1 1/2 teaspoon fennel seeds; handful parsley leaves, chopped roughly; 1 tablespoon white wine vinegar; 1 1/2 tablespoon extra virgin olive oil; 1 1/2 teaspoon caster sugar; 1 eschalot, chopped finely; 400 gram tin butter beans, drained and rinsed; 400 gram tin red kidney beans, drained and rinsed

Grilled lemon and fennel seed perch with four bean salad

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Serves 4

Prep

25M

Cook

17M

Total

42M

Ingredients

400 gram green beans, trimmed

2 cup once-peeled fresh or frozen broad beans

olive oil spray

4 150g skinless and boneless perch fillets

sea salt and cracked black pepper

2 teaspoon finely grated lemon zest

1 1/2 teaspoon fennel seeds

handful parsley leaves, chopped roughly

1 tablespoon white wine vinegar

1 1/2 tablespoon extra virgin olive oil

1 1/2 teaspoon caster sugar

1 eschalot, chopped finely

400 gram tin butter beans, drained and rinsed

400 gram tin red kidney beans, drained and rinsed

Method

1.Bring saucepan of salted water to boil. Preheat grill to medium-high.

2.Cook green beans in boiling water for 3 minutes. Add broad beans and cook for a further 1 to 2 minutes until all beans are just tender. Drain well and rinse under cold water.

3.Spray tray with olive oil. Arrange perch fillets on tray and season.

4.Combine lemon zest, fennel seeds and parsley in medium bowl. Sprinkle mixture over fish, pressing lightly to make it stick. Spray with a little more oil. Grill on top shelf for about 8 minutes until fish is just cooked.

5.Peel second shell off broad beans, discard shells.

6.Combine vinegar, oil, sugar and eschalot in large bowl, stirring until sugar is dissolved, add cooked and tinned beans. Season with salt and pepper to taste. Stir to combine.

7.Spoon bean salad onto plates and top with fish.

The cooking time of perch depends on the thickness of the fillet.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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