Roasted Fish with Bean Puree
- 750 grams Tilapia (or perch fillet)
- Juiced, 1/2 lime Limes
- freshly ground pepper
- Food-safe craft stick
- 2 tablespoons vegetable oil
- 100 milliliters fish stock (from a jar)
- 500 grams thin Green beans (Haricots verts)
- 125 milliliters Vegetable broth (Instant)
- 1 tablespoon olive oil
- 30 grams cold butter
- 1 bunch Chives
Cut fish fillets into 8 thick strips, sprinkle with lime juice and season with salt and pepper. Make four braids out of fish strips and thread on wooden sticks. Heat oil in a pan and cook fish braids on both sides briefly. Arrange in an ovenproof dish and add fish stock. Roast in preheated oven at 180°C (approximately 350°F) (gas mark 2-3; fan oven 160°F) for about 15 minutes.
Rinse beans well. Cook in boiling salted water for 6-8 minutes and drain well. Chop 2/3 of beans and puree together with vegetable broth. Season with salt and pepper and mix with olive oil.
Remove fish braids from the pan and keep warm. Pour fish stock into a small saucepan and bring to a boil. Whisk in butter and season with salt and pepper.
Rinse chives, shake dry and cut into small rings. Spread bean puree, fish braids and beans on plates and drizzle with the sauce around. Sprinkle with chives and serve.