Soak butter beans overnight by submerging them in a bowl of water.
The next day, rinse butter beans and place in saucepan and cover with fresh water. Once it starts to boil, turn flame down and allow to gently simmer until the beans are soft. Keep and eye on them as they will dry out if you’re not careful. Be sure to top up the water if the beans start to look dehydrated to prevent them from splitting. When they’re soft and ready, drain and rinse with cold water before adding the olive oil, vinegar, finely chopped onion, garlic and herbs. Then finish with some salt and pepper and pop in the fridge to cool!
For the garfish, start by cleaning and scaling (leaving the heads) with a single slice down the base of the fish to allow the crumbing to cover all surfaces for extra flavour! On a large flat plate, prepare your crumbing by simply adding some salt and pepper to your hazelnut meal.
Use a non-stick shallow pan to heat the oil with a couple of bruised garlic cloves. Once the oil is hot, and the garfish are lightly crumbed, lightly brown and cook the fish on both sides. It till take about 4 mins each side to get it perfect! Once they’re ready, place them on some kitchen towel to rest.
Blended all ingredients for the herb sauce together in a food processor (or finely chop).
Plate the garfish with a side of bean salad and add herb sauce as desired.