½ lb (225 g) fresh haddock fillets

¼ cup (60 ml) white wine

½ lb (225 g) green beans, trimmed

2 cups (350 g) multi-coloured cherry tomatoes, halved

2 tbsp (30 ml) chopped cilantro

2 tbsp (30 ml) chopped chives

2 tbsp (30 ml) lemon juice

1 tbsp (15 ml) olive oil

2 hard-boiled eggs, halved

Salt and pepper

In a non-stick skillet, place the haddock and white wine. Cover and bring to a boil. Simmer for about 4 minutes or until the fish is cooked and flakes easily.

In a saucepan of salted boiling water, boil the green beans until tender. Cool in ice water and drain. Split the beans in half lengthwise if desired.

In a bowl, combine the green beans, tomatoes, herbs, lemon juice and olive oil. Season with salt and pepper. Divide among 4 plates. Top with large chunks of fish and half a hard-boiled egg.

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