Vegetable and Ground Cherry Salad with Roasted Fish

Ingredients

• Salad

  • 3 cups (360 g) green beans, trimmed and cut into pieces
  • 1 ½ cups (210 g) cherry tomatoes, halved
  • 1 cup (135 g) ground cherries, halved
  • ¼ cup (10 g) cilantro, finely chopped
  • 1 romaine lettuce, torn
  • 1 shallot, thinly sliced
  • 3 tbsp (45 ml) olive oil
  • 2 tbsp (30 ml) white balsamic vinegar

• Fish

  • 1 ½ lb (675 g) white fish fillets (such as tilapia, haddock)
  • 2 tbsp (30 ml) olive oil