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.

4

20m

15m

Ingredients

  • 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

Method

STEP 1

Cook the lentils in a medium saucepan of boiling water for 15 mins or until tender. Drain well.

STEP 2

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.

STEP 3

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. 

STEP 4

Combine the broad bean mixture, mint, parsley, radish, lentils, almond, oil, vinegar and lemon juice in a large bowl. Toss to combine.

STEP 5

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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Nutritional information

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%) 

Dietary information

Dairy-free
Egg-free
Gluten-free
Lactose-free
Peanut-free
Sesame-free
Soy-free
No added sugar
Wheat-free
Yeast-free

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