2 tomatoes
Salt
Handful haricots verts
Olive oil
1 anchovy fillet
1 pike fillet, skin-on, halved
Coriander seeds, toasted and ground, for sprinkling
1/2 shallot, diced
1 clove garlic, chopped
1/2 cup white wine
1 tablespoon capers
10 nicoise olives, halved
3 sprigs thyme, leaves stripped
Handful arugula
Juice of 1/4 lemon