Grilled Lemon And Fennel Seed Perch With Mixed Bean

Name: Grilled Lemon And Fennel Seed Perch With Mixed Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb green beans, trimmed; 11.5 oz fresh or frozen fava beans, pods removed; 4 (5 oz) skinless, boneless perch fillets; 2 tsp lemon zest; 1/2 tsp fennel seeds; 1 handful fresh parsley leaves, roughly chopped; 1 tbsp white wine vinegar; 1/2 tbsp extra virgin olive oil; 1/2 tbsp sugar; 1 tsp shallot, finely chopped; 1 (13.5 oz) can lima beans, drained, rinsed; 1 (13.5 oz) can red kidney beans, drained, rinsed

Servings: persons

1 lb green beans, trimmed
11.5 oz fresh or frozen fava beans, pods removed
4 (5 oz) skinless, boneless perch fillets
2 tsp lemon zest
1/2 tsp fennel seeds
1 handful fresh parsley leaves, roughly chopped
1 tbsp white wine vinegar
1/2 tbsp extra virgin olive oil
1/2 tbsp sugar
1 tsp shallot, finely chopped
1 (13.5 oz) can lima beans, drained, rinsed
1 (13.5 oz) can red kidney beans, drained, rinsed

1
Preheat broiler.
2
Blanch green beans in boiling salted water for 3 mins. Add broad beans and cook for another 1-2 mins, until all beans are just tender. Rinse under cold running water until cool then drain. Peel fava beans.
3
Lightly coat a baking tray with olive oil. Arrange perch fillets on tray and season. Combine lemon zest, fennel seeds and parsley then sprinkle over fish, pressing down lightly to adhere. Drizzle with a little more oil then broil for about 8 mins, or until fish is cooked to your liking.
4
Whisk together vinegar, oil, sugar and shallot until sugar dissolves. Add cooked and canned beans. Season and stir to combine.
5
Spoon bean salad onto serving plates and top with fish to serve.

236

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb green beans, trimmed, 11.5 oz fresh or frozen fava beans, pods removed, 4 (5 oz) skinless, boneless perch fillets, 2 tsp lemon zest, and more.

Yes, Grilled Lemon And Fennel Seed Perch With Mixed Bean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Lemon And Fennel Seed Perch With Mixed Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions