Ingredients
- 4 6-ounce boneless, skinless bass fillets
- Kosher salt and black pepper
- ⅓ cup plus 2 tablespoons olive oil
- ¼ cup fresh lemon juice
- 3 tablespoons Dijon mustard
- 4 soft-cooked eggs, halved
- ¼ cup pitted olives (such as kalamata)
- 4 anchovy fillets
- 8 steamed new potatoes, halved
- 1 cup steamed green beans
How to Make It
- Season the fish with ½ teaspoon salt and ¼ teaspoon pepper. Cook in 2 tablespoons of the oil in a large nonstick skillet over medium-high heat until opaque, 2 to 3 minutes per side; break into pieces.
- Combine the lemon juice, mustard, the remaining ⅓ cup of oil, ½ teaspoon salt, and ¼ teaspoon pepper.
- Serve the fish with the eggs, olives, anchovies, potatoes, and green beans. Drizzle with the dressing.