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Sumac-coated fish with green bean, lentil & parsley salad
Sumac-coated fish with green bean, lentil & parsley salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Transform an ordinary meal into something incredible with this easy, flavor-packed Middle Eastern spiced fish recipe.
Ingredients:
  • 4 skinless white fish fillets, deboned (such as blue-eye or snapper)
  • 60ml olive oil
  • 40.00 ml sumac (see note)
  • 60ml lemon juice
  • 60ml red wine vinegar
  • 250g thin green beans, trimmed, cut into 3cm lengths
  • 400g can brown lentils, rinsed, drained
  • 3 celery stalks, thinly sliced on an angle
  • 125.00 ml flat-leaf parsley, roughly chopped
Instructions:
  • Brush the fish fillets with a touch of olive oil and gently coat them with sumac before setting aside.
  • In a large bowl, mix together the refreshing lemon juice, tangy red wine vinegar, and 2 tablespoons of fragrant olive oil. Season generously with sea salt and freshly ground black pepper to elevate the flavors.
  • Boil the beans in salted water for 2 minutes until just tender. Drain, cool under cold running water, and pat dry. Combine with dressing, lentils, celery, and parsley, then mix well.
  • In a large non-stick frypan over medium heat, heat the last 1 tablespoon of oil. Cook the fish for 2-3 minutes on one side, then flip and cook for another 2-3 minutes until done.
  • Arrange the salad on serving plates, place the fish fillets on top, and serve with fresh lemon wedges for a zesty finish.

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