Sumac-coated Fish With Salad
Ingredients
- Skinless white fish fillets, deboned (such as blue-eye or snapper) - 4
- Olive oil, plus extra to brush - 1/4 cup
- Sumac - 2 tbs
- Lemon juice, plus lemon wedges to serve - 1/4 cup
- Red wine vinegar - 1/4 cup
- Thin green beans, trimmed, cut into 3cm lengths - 250g
- Brown lentils, rinsed, drained - 400g
- Celery stalks, thinly sliced on an angle - 3
- Flat-leaf parsley, roughly chopped - 1/2 cup
Instructions
- Brush the fish fillets with a little olive oil, then coat in the sumac. Set aside.
- Combine 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.
- Blanch 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.
- Heat the remaining 1 tablespoon oil in a large non-stick fry pan over medium heat. Add the fish and cook for 2-3 minutes, then turn and cook for a further 2-3 minutes until cooked through.
- Divide the salad among serving plates, then top with the fish fillets. Serve with lemon wedges to squeeze over.