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Steamed fish with spicy tomato and broad bean salad
Steamed fish with spicy tomato and broad bean salad
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Quick and tasty steamed fish dish, ready in just 20 minutes.
Ingredients:
  • 40.00 ml fresh chives, chopped
  • 2 tsp finely grated lemon rind
  • 4 x 150g skinless firm white fish fillets (see note)
  • 350g frozen broad beans
  • 150g sugar snap peas
  • 250g cherry tomatoes, halved
  • 400g can brown lentils, rinsed, drained
  • 40.00 ml chopped fresh flat-leaf parsley leaves
  • 1/2 tsp dried red chilli flakes
  • 9.20 gm olive oil
  • 21.00 gm lemon juice
Instructions:
  • Set a bamboo steamer over a wok or large saucepan of gently simmering water, ensuring the steamer doesn't touch the water. Line the steamer's base with baking paper.
  • Mix together half of the chives and half of the rind in a small bowl. Spread the chive mixture over the fish in the steamer. Steam with the lid on for 6–8 minutes, or until the fish is cooked through.
  • Cook broad beans and sugar snaps until tender using your preferred method. Drain and cool them under cold water. Peel the broad beans and discard the skins. Slice the sugar snaps. Combine all vegetables, lentils, herbs, chili, oil, and citrus zest in a large bowl. Season with salt and pepper.
  • Drizzle the fish with a splash of zesty juice and serve alongside a fresh salad.

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