Hands-On Time
25 Mins
Total Time
25 Mins
Yield
Serves 4
Danny Kim

How to Make It

Step 1

Heat 2 tablespoons of the oil in a large nonstick skillet. Season the fish with ½ teaspoon salt and ¼ teaspoon pepper.

Step 2

Cook over medium-high heat until opaque throughout, 2 to 3 minutes per side. Transfer to a plate and break into pieces.

Step 3

Whisk together the lemon juice, mustard, the remaining ⅓ cup of oil, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl.

Step 4

Arrange the fish, eggs, olives, anchovies, potatoes, and green beans on a plate. Drizzle with the dressing.

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Ratings & Reviews

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Reviews
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