Fish and Nectarines

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PREP TIME 5 minutes
COOK TIME 10 minutes
SERVES 1-2

INGREDIENTS

1 tin Old El Paso mexe beans
2 fillets pink ling, oiled
Pukara olive oil
2 tomatoes, roughly chopped
1 nectarine, roughly chopped
½ spanish onion, thinly sliced
Tasman sea salt
4 sprigs coriander

METHOD

Step 1
Place can of mexe beans (still in can) onto char grill and leave until can is heated.

Step 2
Place pink ling onto char grill and cook for approx 3-4 minutes on each side until cooked.

Step 3
Add tomato, nectarine, onion, a drizzle of oil and a large pinch of salt into a bowl and mix together well.

Step 4
Place beans onto a plate with pink ling, salsa, coriander and a drizzle of oil on top.

Season 3, Fish, LunchSimon Hamiltonseason 3, fish and nectarines, old el paso, pukara, tasman sea salt