Steamed fish with spring greens

Name: Steamed fish with spring greens
Cook time: 30 min
Yield: 4
Cuisine: Contemporary
Ingredients: 400g frozen peas; 4 tbsp extra virgin olive oil; 1 tbsp grated parmesan; 200g green beans, finely sliced; 2 medium zucchini, shaved lengthwise; 150g snow peas, sliced lengthwise; 4 x 150g skinned fish fillets (snapper, blue-eye trevalla, ocean trout, mulloway); 1 tbsp lemon juice; 1/2 tsp smoked paprika; 2 tbsp pistachio nuts, halved; 2 tbsp coriander or mint leaves

Jill Dupleix

September 8, 2015

Revved up: Steamed fish with spring greens.William Meppem

easyTime:< 30 minsServes:4

Piling on the greens not only celebrates spring and makes your cooking sing, it leaves you feeling lighter and healthier at the end of the meal. Lemony spring greens and a perky green pea and parmesan dressing can rev up a simple, holier-than-thou meal of steamed fish.

Ingredients

400g frozen peas
4 tbsp extra virgin olive oil
1 tbsp grated parmesan
200g green beans, finely sliced
2 medium zucchini, shaved lengthwise
150g snow peas, sliced lengthwise
4 x 150g skinned fish fillets (snapper, blue-eye trevalla, ocean trout, mulloway)
1 tbsp lemon juice
1/2 tsp smoked paprika
2 tbsp pistachio nuts, halved
2 tbsp coriander or mint leaves

Method

1. To make the pea puree, cook 200 grams of peas in simmering, salted water for one minute.
2. Scoop out the peas with a slotted spoon and whiz in a mini-blender with two to three tablespoons of the cooking water, one tablespoon of olive oil, grated parmesan, sea salt and pepper until very smooth. Set aside.
3. Add the green beans, zucchini, snow peas and remaining 200 grams of peas to the simmering water and cook for two to three minutes or until the beans are tender.
4. Season the fish and steam gently in a steamer over simmering water for four minutes until cooked through.
5. Drain the vegetables and toss with two tablespoons of olive oil, lemon juice, paprika, sea salt and lots of pepper.
6. Arrange on four warm dinner plates with the fish. Spoon on the pea puree, scatter with pistachios, coriander or mint, add a swirl of olive oil and serve.