Sumac fish with nashi and zucchini salad
0
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Sumac is a Middle Eastern spice adding a tangy citrus flavour to this tasty fish dinner.
Ingredients
Lemon(s)
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
Zucchini
2 small, cut into matchsticks
Red onion
1 medium, thinly sliced
Bean sprouts
1 cup(s), (80g)
Instructions
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.
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