Toppits

What You Need:

• 2 cups baby heirloom tomatoes, halved or quartered
• 1/3 cup olive oil
• ¼ cup chopped red onion
• ¼ cup chopped fresh basil
• Salt and pepper, to taste
• ½ lb green beans
• 2 tablespoons lemon juice
• 4 Toppits Cape Capensis Fillets
• 1/2 cup flour for dusting
• 2 tablespoon oil

Directions:

Combine tomatoes, 1/3 cup olive oil, onion, basil, salt and pepper together and set aside.  Lightly blanch green beans for 2 to 3 minutes, drain and toss with lemon juice, salt and pepper.  Season flour with salt and pepper, then lightly dust fish with flour.   Heat oil at medium heat in frying pan.  Cook fish for 2-3 minutes per side.  To plate, put beans on plate first, place fish on beans then spoon tomato mixture over fish.

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