Sumac coated fish with green bean

Tasteful Sumac coated fish with green bean, lentil & parsley salad Recipe

Brimming with flavour, this easy fish recipe uses Middle Eastern spices to transform an ordinary meal into something incredible.
Sumac coated fish with green bean, lentil & parsley salad
Prep Time : 0:15 | Cook Time : 0:10 | Total Time : 0:25 | Serving : 4 person.


  • 4 skinless white fish fillets, deboned (such as blue-eye or snapper)

  • 1/4 cup (60ml) extra virgin 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


  • Step 1

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

  • 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.

  • 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.

  • 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.

  • Step 5

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

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