Thick Bean Salad with Sea Bass

Ingredients

• 8 small sea bass fillets (with skin)
• 1 tbsp butter
• 400 g thick green beans (frozen)
• 2 red bell peppers
• 2 sprigs thyme
• 1 small onion
• 1 Garlic clove
• 1 tomato
• 1 handful Brussels sprout leaves
• pink peppercorns (crushed)
• 4 tbsp white wine vinegar
• 4 tbsp olive oil
• 2 tbsp vegetable broth
• Sea salt

Instructions

1. 1.

   Sauté the sea bass fillets in butter over low heat for 3 minutes.

2. 2.

   Cook the beans in boiling salted water for 5-8 minutes until al dente. Wash, halve and slice the bell peppers, remove seeds and membranes, peel very thinly with a paring knife, blanch in boiling water for 1-2 minutes. Add Brussels sprout leaves in the last minute. Drain beans, pepper, and sprouts; shock in ice water and drain well.

3. 3.

   Peel and finely chop onion and garlic. Peel, seed, and dice tomato. Sauté tomatoes, onion, and garlic in 1 tsp oil, add thyme leaves, then pour in broth, remaining oil, and vinegar. Set aside and season with pink peppercorns.

4. 4.

   Reserve half of the dressing, mix the rest into the vegetables and fish, arrange gently on plates, garnish with remaining dressing, sprinkle sea salt, and serve.