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1
Whisk all ingredients together in a small bowl and season with salt and pepper to taste.
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2
Cut haricots verts into 1/4-inch pieces.
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3
Place the vinaigrette in a medium saute pan and heat over low heat.
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4
Add the haricots verts, tomatoes and shallots and cook until just heated through.
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5
Season with salt and pepper and fold in the chives.
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6
Preheat oven to 400 degrees F. Season both sides of the fish with salt and pepper, to taste.
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7
Combine flour and cornmeal in a medium shallow bowl and season with salt and pepper, to taste.
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8
Heat the oil in a large saute pan until smoking.
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9
Dredge the fish on both sides in the flour mixture and tap off any excess.
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10
Saute fish on both sides until lightly golden brown, about 2 minutes per side.
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11
Place in oven and bake for 3 to 4 minutes until just cooked through.
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12
Assembly: Drizzle some of the remaining vinaigrette over the plate.
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13
Place 1 fillet of the tile fish on top and spoon some of the warm green bean/tomato mixture over the fish.
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14
Garnish with fresh parsley.
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15
Turned Potatoes: 3 tablespoons unsalted butter 1 tablespoons olive oil 4 potatoes, peeled and turned Salt and freshly ground pepper 1/4 cup finely chopped fresh parsley
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16
Heat butter and oil over medium-high heat.
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17
Add the potatoes, season with salt and pepper and cook until golden brown and cooked through.
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18
Remove from heat and stir in parsley.
