- 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 1Brush the fish fillets with a little olive oil, then coat in the sumac. Set aside.
- Step 2Combine 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 3Blanch 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 4Heat 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 5Divide 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
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: Taste.com.au