[{"type":"span","children":[{"text":"Join now"}]}]

$12 per month for 12 months

*On selected 12 month plans only. Min. cost (Core) A$144. Offer ends 23/07/2024. See terms.
Photo of Steamed fish with spicy tomato and broad bean salad by WW

Steamed fish with spicy tomato and broad bean salad

Points® value
Total Time
20 min
10 min
10 min
Steaming is a great way to ensure fish stays moist and tender when cooking.


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


  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.


TIP: You can use any firm white fish fillets for this recipe, such as ling, blue-eye trevalla, snapper or flathead.