Ingredients

• 800g thick-flaked white fish fillet, such as blue-eye
• 1 tablespoon coarse sea salt
• 600g baby potatoes (such as chats)
• Bunch of baby (Dutch) carrots, peeled
• 300g thin green beans, topped
• 1/4 cup small black olives
• 2 tablespoons finely snipped chives
• 2-4 eggs, hard-boiled, halved
• 200g cherry tomatoes on the vine

Aioli - makes 300ml

• 2 egg yolks
• 1 garlic clove, crushed
• 2 tablespoons lemon juice
• 1 teaspoon Dijon mustard
• 100ml grapeseed oil
• 100ml olive oil

Method

• Step 1 Place fish in a shallow dish and scatter with the sea salt. Cover with plastic wrap and refrigerate for 24 hours, turning once. Rinse thoroughly in cold water and pat dry.
• Step 2 Meanwhile, to make the aioli, whiz yolks, garlic, juice and mustard in a processor or blender with 1/2 teaspoon salt. Very slowly, at a bare trickle, add oil, whizzing until thick, smooth and silky. Beat in 1 tablespoon boiling water and refrigerate. Aioli will keep, covered in the fridge, for 2-3 days.
• Step 3 Set up a two-level steamer over simmering water. Steam potatoes for 10 minutes in base of steamer. Add carrot and steam for a further 5 minutes. Add beans to carrot and place fish in upper steamer basket (lined with baking paper). Steam for 5-10 minutes or until fish flakes easily.
• Step 4 Remove skin from fish and break into large pieces. Slice potatoes and toss with olives and chives. Arrange fish, vegetables, eggs and tomato on 4 dinner plates. Add pepper and serve with aioli.