Sumac-coated fish with green bean, lentil & parsley salad

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Recipe «Sumac-coated fish with green bean, lentil & parsley salad» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 4 skinless white fish fillets, deboned, 1/4 cup olive oil, plus extra to brush, 2 tbsp sumac, 1/4 cup lemon juice, plus lemon wedges to serve, 1/4 cup 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.

Ingredients:

• 4 skinless white fish fillets, deboned 
• 1/4 cup olive oil, plus extra to brush 
• 2 tbsp sumac 
• 1/4 cup lemon juice, plus lemon wedges to serve 
• 1/4 cup 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 

Instructions

1. Brush the fish fillets with a little olive oil, then coat in the sumac. Set aside.
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.
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.
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.
5. Divide the salad among serving plates, then top with the fish fillets. Serve with lemon wedges to squeeze over.