Pistachio-and-herb-crusted fish – Find Tex

Ingredients

• 300 g broccoli, cut into florets.
• 400 g skinless firm white fish fillets, chopped.
• 400 g can butter beans, rinsed, drained, or dried soaked overnight.
• 1 tablespoon wholegrain mustard
• 2 tablespoons chopped fresh dill.
• 2 tablespoon chopped fresh continental parsley leaves.
• 2 teaspoon finely grated lemon rind
• 90 g (1 cup) rolled oats.
• 1 tablespoon of extra virgin olive oil
• 120 g mixed salad leaves
• 1/2 avocado, chopped.
• Lemon wedges, to serve.
• 2 pieces halibut or other mild white fish thawed if frozen and patted dry with paper towels. (Any white fish can be used.)
• ginger and fresh ground black pepper to taste
• 3 T sour cream
• 1/4 tsp. garlic powder
• 1/4 tsp. dill weed (dried dill leaves)
• 2 T finely ground Parmesan cheese
• 3 T sliced green onion.
• 1 pound/ 490 g sole fillets, cut into 4 portions
• 1/4 teaspoon pepper
• 1 medium lemon, sliced
• 2 tablespoons dry white wine or chicken broth
• 2 tablespoons olive oil, divided
• 2 cups cherry tomatoes, halved
• 1/2 cup Greek olives, halved
• 1 tablespoon capers, drained
• 1 tablespoon lemon juice
• 2 garlic cloves, minced
• 2 tablespoons minced fresh parsley