Get up to 50% OFF*
Start today
Photo of Sumac fish with nashi and zucchini salad by WW

Sumac fish with nashi and zucchini salad

0 - 3
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
Sumac is a Middle Eastern spice adding a tangy citrus flavour to this tasty fish dinner.



1 medium, thinly sliced

Ling, raw

600 g, (4 x 150g fillets)

Ground sumac

2 tsp

Whole grain mustard

3 tsp

Lemon juice

1 tbs

No added sugar orange juice

1 tbs

Nashi pear

1 medium, cut into matchsticks


2 small, cut into matchsticks

Red onion

1 medium, thinly sliced

Bean sprouts

1 cup(s), (80g)


  1. Preheat oven 180°C or 160°C fan-forced. Line a baking tray with baking paper.
  2. Arrange lemon slices, edges touching, over prepared tray. Place fish, skin-side down, on lemon slices. Sprinkle sumac over fish. Bake for 15 minutes or until just cooked through.
  3. Meanwhile, combine mustard, lemon juice and orange juice in a large bowl. Add nashi, zucchini, onion and sprouts and toss to combine. Season with salt and pepper. Serve fish with salad.


TIPS: You can use any firm white fish fillets for this recipe. Add it: 80g baby rocket leaves in Step 3. Swap it: Fish for skinless lean chicken breast fillets (fat trimmed).