Ingredients
- 4 skinless white fish fillets, deboned (such as blue-eye or snapper)
- 1/4 cup (60ml) extra virgin 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
Method
- 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
Nutrition
1456 kj
Energy
18g
Fat Total
3g
Saturated Fat
6g
Fibre
34g
Protein
94mg
Cholesterol
165.63mg
Sodium
3g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
Notes
Sumac is a lemony spice available from supermarkets and Middle Eastern shops.
- Author: Valli Little
- Image credit: Steve Brown
- Publication: Taste.com.au
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