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Steamed fish with broad bean and lentil salad

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  • Healthier living
  • Wheat free
  • No added sugar
  • Soy free
  • Sesame free
  • Peanut free
  • Lactose free
  • Gluten free
  • Egg free
  • Dairy free
  • Shellfish free
  • High in dietary fibre
  • High in protein

Loaded with fresh herbs and zesty flavour, this tasty steamed fish is bound to be your next dinnertime hit.

  • Serves4
  • Cook time15 minutes
  • Prep time20 minutes
Steamed fish on top of broad bean and lentil salad with lemon wedges


  • 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

Nutritional information

Per Serve: 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%)

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Cook the lentils in a medium saucepan of boiling water for 15 mins or until tender. Drain well.
  2. 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.
  3. 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.
  4. Step 4

    Combine the broad bean mixture, mint, parsley, radish, lentils, almond, oil, vinegar and lemon juice in a large bowl. Toss to combine.
  5. Step 5

    Divide the salad among serving plates. Top with the fish. Season with pepper. Sprinkle with lemon zest and serve with lemon wedges.