Steamed fish served with a broad bean and lentil salad
4 serves
8 m
10 m
Ingredients
- 4 x 150 g skinless firm white fish fillets (for example ling, blue-eye trevalla, snapper or flathead)
- 350 g frozen broad beans
- 2 bunches asparagus, trimmed and cut in half
- 1 cup mint, roughly chopped
- 1 cup parsley, roughly chopped
- 5 radishes, thinly sliced (thinly slice on a mandolin if you have one)
- 200 g canned no-added-salt lentils, rinsed, drained
- 2 tablespoons roasted almonds
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 2 teaspoons grated lemon rind
- 4 lemon wedges, to serve
Method
Step 1
Place a bamboo steamer over a wok or large saucepan of simmering water, making sure the steamer does not touch the water.
Step 2
Line the base of the steamer with baking paper.
Step 3
Place the fish in the steamer. Steam, covered, for 6-8 minutes or until fish is cooked through.
Step 4
Meanwhile, microwave broad beans and asparagus for 2-3 minutes or until tender. Drain. Refresh under cold water.
Step 5
Combine broad beans, asparagus, mint, parsley, radishes, lentils, roasted almonds, olive oil, red wine vinegar and lemon juice in a large bowl.
Step 6
Sprinkle lemon rind over fish fillets and serve with salad.
