Fish with chickpea and edamame salad
Nutrition Info.(per serve)
1 can chickpeagarbanzoXsgarbanzosX, drained and rinsed
1 1/2 cups frozen edamame beans, defrosted
1 1/2 cups frozen peas, defrosted
3 cups baby spinach leaves
50g feta, roughly chopped
1 tablespoon extra virgin olive oil
1 teaspoon Dijon mustard
juice of 1 lemon
1 tablespoon olive oil
4 x 150g white fish fillets
freshly ground black pepper
fresh coriandercilantroX or flat-leat parsley, to garnish
lemon slices, to serve
Total fat 17g
Saturated fat 3g
Dietary fibre 10g
1 In a large bowl combine the chickpeas, edamame beans, peas, baby spinach and feta.
2 In a jar or cup, whisk the dressing ingredients together, pour this over the salad and set aside.
3 In a large non-stick pan, heat the oil and add the fish fillets. Turn over half way through cooking. Cook for 5-6 minutes or until cooked through. Season with pepper.
4 Serve fish with the salad. Garnish with coriander or parsley and a wedge of lemon on the side.
- You can use corn instead of peas and 1/2 avocado in place of feta.
- Make it gluten free: Check mustard is gluten free.
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