Rockfish and shelling beans

Pan-Roasted Rockfish with Fresh Shelling Beans, Cherry Tomatoes, and Mint Ingredients: Rockfish

Basil Beans

Mint Cherry tomatoes Lemon Shallot (only use 1/2 for this recipe; save the remaining half for the stuffed pepper dish) (For best results, read recipe fully before beginning.)

1) Shuck the beans: - Shuck the beans and discard the pods.

2) Cook the beans: - In a pot large enough to comfortably hold the beans, add the shucked beans and cover them with water. Heat to the boil on high, then reduce heat to a simmer and cook until tender but not totally soft, about 20 minutes (or to taste). If beans seem dry, add more water during cooking. Beans should be completely submerged and able to move around. Season the cooked beans and their cooking liquid generously with salt. Remove pot from heat but leave beans and liquid to absorb the salt and cool somewhat while you prepare the remaining ingredients.

3) Prepare the remaining ingredients: - While the beans cook, prepare the cherry tomatoes: remove and discard the stem and halve them.

- Pick the mint and basil leaves from the stems.

- Season the fish on both sides with salt. Lay on a paper towel lined plate at room temperature.

- Quarter and de-seed the lemon.

- Slice the shallot in half lengthwise, remove and discard the papery skin, and thinly slice the half your are using for this recipe.

4) Macerate the shallot: - In a small bowl, combine the sliced shallot with the juice of the lemon wedges. Season with salt and pepper.

5) Dress the beans: - When the beans are cooked and seasoned (they don’t need to sit in the liquid after cooking, but will benefit from this step if time permits), drain them thoroughly, reserving 2 tablespoons of the cooking liquid, and toss them in a bowl with the reserved cooking liquid, the halved cherry tomatoes, the macerated shallot (and liquid), a generous glug of olive oil, and salt and pepper.

6) Cook the fish and plate your dish: - Heat 2 teaspoons olive oil in a large saute pan (non-stick if you have one) on medium-high until hot.

Lay fish, dry side down, and cook until lightly browned and opaque at edges, about 3 minutes.

Carefully turn filets and cook until cooked through, about 2 more minutes.

- Tear the mint and basil leaves and add them to the beans. Divide the dressed beans between 2 bowls and top with the roasted fish. Enjoy!