Sumac-coated fish with green bean, lentil & parsley salad

• 4 skinless white fish fillets, deboned (such as blue-eye or snapper)
• 1/4 cup (60ml) olive oil, plus extra to brush
• 2 tablespoons sumac (see note)
• 1/4 cup (60ml) lemon juice, plus lemon wedges to serve
• 1/4 cup (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
• 1/2 cup flat-leaf parsley, roughly chopped

Energy 1456kJ	Fat saturated 3.00g
Fat Total 18.00g	Carbohydrate sugars 3.00g
Carbohydrate Total 10.00g	Dietary Fibre 6.00g
Protein 34.00g	Cholesterol 94.00mg
Sodium 165.63mg

All nutrition values are per serve.

1. Step 1

   Brush the fish fillets with a little olive oil, then coat in the sumac. Set aside.

2. Step 2

   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.

3. Step 3

   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.

4. Step 4

   Heat the remaining 1 tablespoon oil in a large non-stick frypan over medium heat. Add the fi sh and cook for 2-3 minutes, then turn and cook for a further 2-3 minutes until cooked through.

5. Step 5

   Divide the salad among serving plates, then top with the fish fillets. Serve with lemon wedges to squeeze over.

Sumac is a lemony spice available from supermarkets and Middle Eastern shops.