Name: Vegetable and Ground Cherry Salad with Roasted Fish
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 3 cups (360 g) green beans, trimmed and cut into pieces; 1 ½ cups (210 g) cherry tomatoes, halved; 1 cup (135 g) ground cherries, halved; ¼ cup (10 g) cilantro, finely chopped; 1 romaine lettuce, torn; 1 shallot, thinly sliced; 3 tbsp (45 ml) olive oil; 2 tbsp (30 ml) white balsamic vinegar; 1 ½ lb (675 g) white fish fillets (such as tilapia, haddock); 2 tbsp (30 ml) olive oil

Preparation

Salad

In a pot of salted boiling water, cook the green beans until tender. Drain and plunge into a bowl of ice water to stop the cooking.
In a large bowl, combine the beans with the remaining ingredients. Season with salt and pepper.

Fish

In a large non-stick skillet over high heat, brown the fish in the oil for 2 minutes on each side (depending on the thickness of the fillets) or until cooked through. Season with salt and pepper.
Serve the fish with the salad.