Sumac-coated fish with green bean, lentil & parsley salad

Sumac-coated fish with green bean, lentil & parsley salad

(1) Rate it

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings
  • Capable cooks

Featured in
Pre diabetes, Main recipes


  • 4 skinless white fish fillets, deboned (such as blue-eye or snapper)
  • 1/4 cup (60ml) olive oil, plus extra to brush
  • 2 tablespoons sumac (see note)
  • 1/4 cup (60ml) lemon juice, plus lemon wedges to serve
  • 1/4 cup (60ml) red wine vinegar
  • 250g thin green beans, trimmed, cut into 3cm lengths
  • 400g can brown lentils, rinsed, drained
  • 3 celery stalks, thinly sliced on an angle
  • 1/2 cup flat-leaf parsley, roughly chopped


  • Step 1
    Brush the fish fillets with a little olive oil, then coat in the sumac. Set aside.
  • Step 2
    Combine the lemon juice, red wine vinegar and 2 tablespoons olive oil in a large bowl. Season to taste with sea salt and freshly ground black pepper.
  • Step 3
    Blanch the beans in boiling salted water for 2 minutes or until tender. Drain and refresh under cold running water, then pat dry with paper towel. Place in the bowl with the dressing, lentils, celery and parsley and toss.
  • Step 4
    Heat the remaining 1 tablespoon oil in a large non-stick frypan over medium heat. Add the fi sh and cook for 2-3 minutes, then turn and cook for a further 2-3 minutes until cooked through.
  • Step 5
    Divide the salad among serving plates, then top with the fish fillets. Serve with lemon wedges to squeeze over.

  • High protein
  • Low carb
  • Low kilojoule
  • Low sodium
  • Low sugar
  • Lower gi


  • 1456 kj


  • 18g

    Fat Total

  • 3g

    Saturated Fat

  • 6g


  • 34g


  • 94mg


  • 165.63mg


  • 3g

    Carbs (sugar)

  • 10g

    Carbs (total)

All nutrition values are per serve


Sumac is a lemony spice available from supermarkets and Middle Eastern shops.

  • Author: Valli Little
  • Image credit: Steve Brown
  • Publication:



Please enter your comment!
Please enter your name here