Steamed fish with spicy tomato and broad bean salad
1
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Steaming is a great way to ensure fish stays moist and tender when cooking.
Ingredients
Fresh chives
2 tbs, chopped
Fresh lemon rind
2 tsp, finely grated
Ling, raw
4 medium, (4x115g) skinless firm white fish fillet
Frozen broad beans
350 g
Sugar snap peas
300 g
Cherry tomatoes
200 g, halved
Lentils, canned, rinsed, drained
1 400g can, (1x400g can) brown variety
Fresh flat-leaf parsley
2 tbs, chopped
Dried chilli flakes
½ tsp
Olive oil
2 tsp, extra virgin variety
Lemon juice
1 tbs
Instructions
1
Place a bamboo steamer over a wok or large saucepan of simmering water (make sure steamer does not touch water). Line base of steamer with baking paper.
2
Combine half the chives and half the rind in a small bowl. Place fish in steamer and sprinkle with chive mixture. Steam, covered, for 6–8 minutes or until fish is just cooked through.
3
Meanwhile, boil, steam or microwave broad beans and sugar snaps, separately, until just tender. Drain. Refresh under cold water. Drain. Peel broad beans and discard skins. Thickly slice sugar snaps. Combine beans, sugar snaps, tomatoes, lentils, parsley, chilli, oil and remaining chives and rind in a large bowl. Season salad with salt and pepper.
4
Drizzle fish with juice and serve with salad.
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