Fish & Bean Salad

Serves 4, 255 calories


  • 640g thick white fish fillets, skinned and boned
  • Olive oil spray
  • 200g green beans, blanched and halved
  • 1 punnet grape tomatoes, halved
  • 2 cucumber, cut into batons
  • 12 black pitted olives, halved
  • ½ red onion, finely sliced
  • 1 small handful basil leaves
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons white wine vinegar
  • 1 teaspoon Dijon mustard
  • Green salad leaves to serve

Fish & Bean Salad


  1. Heat a non-stick frying pan over medium heat.
  2. 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.
  3. Combine the beans, tomatoes, cucumber, olives, onion and basil in a bowl.
  4. Mix together the olive oil, vinegar and mustard and pour over the vegetables, tossing well to combine.
  5. Cut the fish into large chunks and combine with the salad.
  6. Serve on a bed of green salad leaves with freshly ground black pepper.

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