Steaming is the best way to concentrate the natural flavours of fish and fresh vegetables in this contemporary rendition of a Provencal 'aioli garni'.
4 x 180g blue-eye trevalla fillets, skinned
2 tsp sea salt
8 chat potatoes, skin on
400g green beans, topped but not tailed
handful of cos lettuce leaves
1 bunch baby radishes, halved or sliced
4 baby cucumbers, halved lengthwise
100g small black olives
handful of basil leaves
extra virgin olive oil for serving
150g garlic aioli for serving
Set up a two-level steamer with boiling water. Divide the fish between two shallow heatproof dishes and rub with sea salt.
Steam the potatoes for 10 minutes, then add the whole eggs and steam for a further eight minutes and remove.
Steam the fish for 8 to 10 minutes or until just firm to the touch, and steam the beans for two minutes. Peel the eggs and cut into quarters lengthwise, and cut the potatoes in half or quarters.
Drain the fish and gently break into large pieces. Arrange on four dinner plates with the cos leaves, green beans, potatoes, eggs, radishes, cucumbers and olives. Scatter with basil leaves and cracked black pepper, drizzle with olive oil, and serve warm, with the aioli.