A made a variation of fish cake using the classic Nicoise flavors of tomato, olives, potatoes and green beans. This dish originated from Southern Mediterranean city of Nice, France. Its classically made with tuna but other fish can be used. The fish cake was cast iron seared and placed on cooked sliced banana fingerling potatoes and blanched green beans, a relish of sliced olives, cherry tomatoes, capers, lemon zest, garlic, sherry vinegar and plenty of extra virgin olive oil. It was good to the last bite.