Warm Bass Niçoise Salad

bass-nicoise-salad
Photo by Danny Kim
Warm Bass Niçoise Salad 5.0 1 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 403 calories
    • Fat 29 g
    • Sat Fat 4 g
    • Cholesterol 140 mg
    • Sodium 870 mg
    • Protein 31 g
    • Carbohydrate 4 g
    • Sugar 0 g
    • Fiber 0 g
    • Iron 2 mg
    • Calcium 28 mg

Heat 2 tablespoons of the oil in a large nonstick skillet. Season the fish with ½ teaspoon salt and ¼ teaspoon pepper.Cook over medium-high heat until opaque throughout, 2 to 3 minutes per side. Transfer to a plate and break into pieces.Whisk together the lemon juice, mustard, the remaining ⅓ cup of oil, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl.Arrange the fish, eggs, olives, anchovies, potatoes, and green beans on a plate. Drizzle with the dressing.

Ingredients

  1. Check 1/3 cup plus 2 tablespoons olive oil
  2. Check 4 6-ounce boneless, skinless bass fillets
  3. Check kosher salt and black pepper
  4. Check 1/4 cup fresh lemon juice
  5. Check 3 tablespoons Dijon mustard
  6. Check 4 soft-boiled eggs, halved
  7. Check 1/4 cup pitted olives (such as kalamata)
  8. Check 4 anchovy fillets
  9. Check 8 steamed new potatoes, halved
  10. Check 1 cup steamed green beans

Directions

  1. Heat 2 tablespoons of the oil in a large nonstick skillet. Season the fish with ½ teaspoon salt and ¼ teaspoon pepper.
  2. Cook over medium-high heat until opaque throughout, 2 to 3 minutes per side. Transfer to a plate and break into pieces.
  3. Whisk together the lemon juice, mustard, the remaining ⅓ cup of oil, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl.
  4. Arrange the fish, eggs, olives, anchovies, potatoes, and green beans on a plate. Drizzle with the dressing.