Fish Main

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

Name: Sumac-coated fish with green bean, lentil and parsley salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 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; 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

Rate now

15m

10m

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

Jump to recipe

Lemony sumac perfectly compliments fish. Serve with a crunch green bean, lentil and parsley salad for a fresh and zingy meal.

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
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

Method

1.

Brush the fish fillets with a little olive oil, then coat in the sumac. Set aside.
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.
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.
4.

Heat the remaining 1 tablespoon oil in a large non-stick frypan over medium heat. Add the fish and cook for 2-3 minutes, then turn and cook for a further 2-3 minutes until cooked through.
5.

Divide the salad among serving plates, then top with the fish fillets. Serve with lemon wedges to squeeze over.