Branzino fillet with warm green bean salad and ham chips

Steps

• 1
  Blanch the green beans in hot salted water for 4 minutes, then refresh in ice water.
• 2
  Dice the chorizo and render its fat in a little olive oil, then remove it. In the rendered fat, sauté the potatoes, then add the crushed garlic. Season with a few drops of lemon.
• 3
  Fry the thin slices of ham in a pan with a little oil until crispy.
• 4
  Salt the fish fillets, then pat them thoroughly dry and fry them until golden brown in hot oil in a non-stick pan.
• 5
  Toss the warm salad, season with salt, pepper, lemon juice, and good quality extra virgin olive oil.
• 6
  Add the cherry tomatoes and small salad leaves, and serve the crispy-skinned fish fillet on this bed, garnished with ham chips.
• 7
  You can fry any fish fillet, but the salad is also a great summer side dish for chicken. When frying fish, make sure the fish skin is dry so it doesn't stick if your pan is hot enough.