Locally-caught oily fish with bean and tomato vinaigrette

Ingredients:

  • 1 kg oily fish (bonito, mackerel, skipjack, bullet tuna).
  • 800 g beans with pod
  • 4 pear tomatoes
  • 2 cl Forum vinegar
  • 6 cl virgin olive oil
  • ½ bunch of basil

Method:

  • 1

    Fillet the oily fish and remove all the bones.

  • 2

    Clean the beans and remove them from the pods. Blanch them in boiling water with salt and a little sugar for 2 minutes so that they are cooked but firm. Cool them in ice water and drain.

  • 3

    Blanch and cool the tomatoes. Peel them and chop them into small cubes.

  • 4

    In a bowl, add vinegar, salt, pepper and a few chopped basil leaves. Add the beans and the tomato, season them and let them rest for 5 minutes.

  • 5

    Add salt and oil to the non-stick saucepan and brown the fish fillets on a high heat, without letting them cook too much inside.

  • 6

    Heat the beans with the vinegar and serve them with the fish fillets and sea salt.

  • Allergens: none.

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