Steamed fish with broad bean and lentil salad
Loaded with fresh herbs and zesty flavour, this tasty steamed fish is bound to be your next dinnertime hit.
- 1/2 cup (100g) dried green lentils
- 4 (about 150g each) skinless firm white fish fillets
- 350g frozen broad beans, thawed, peeled
- 2 bunches asparagus, woody ends trimmed, cut into 5cm lengths
- 1 cup mint sprigs
- 1 cup flat-leaf parsley sprigs
- 5 radishes, thinly sliced
- 2 tbs dry-roasted almonds, coarsely chopped
- 2 tbs olive oil
- 1 tbs red wine vinegar
- 1 tbs lemon juice
- 1 lemon, zested
- Lemon wedges, to serve
Cook the lentils in a medium saucepan of boiling water for 15 mins or until tender. Drain well.
Meanwhile, line a steamer with baking paper. Top with fish and arrange the steamer over a saucepan of simmering water, making sure the steamer does not touch the water. Steam, covered, for 6-8 mins or until the fish is just cooked through.
While the fish is cooking, place the broad beans and asparagus in a microwave-safe bowl with a little water. Cover and cook in the microwave for 1 min or until tender. Drain. Refresh under cold water.
Combine the broad bean mixture, mint, parsley, radish, lentils, almond, oil, vinegar and lemon juice in a large bowl. Toss to combine.
Divide the salad among serving plates. Top with the fish. Season with pepper. Sprinkle with lemon zest and serve with lemon wedges.
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Energy 1784kJ/427 cals (21%) Protein 46g (92%) Fat 16g (23%) Sat Fat 2g (8%) Sodium 149mg (7%) Carbs 17 (5%) Sugar 3g (3%) Dietary Fibre 14g (47%)
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