Thank you to eat love for this week’s body-friendly recipe by healthy eating advocate Lee Holmes. For your chance to win a copy of her book Supercharged Foods, leave a comment below.
With its many virtuous health properties, steamed fish is an ideal dinner choice if you’re trying to steer away from eating too much red meat. Choose whichever fish you prefer and pair it with this gorgeous salad. –
Ingredients (serves 2)
2 white fish fillets
1 handful pine nuts
2 baby fennel bulbs
150 g (5½ oz) snow peas (mangetout)
1 handful mint leaves
½ red onion
2 tbsp lemon juice
3 tbsp virgin olive oil
2 garlic cloves
4 drops liquid stevia
Bring a saucepan of water to a simmer. Line a metal or bamboo steamer with baking paper to prevent sticking, then place the fish on top. Cover the steamer and place over the saucepan of simmering water. Steam the fish until it becomes opaque — about 6–10 minutes, depending on the type of fish and its thickness.
Meanwhile, put the salad ingredients in a salad bowl. Whisk the dressing ingredients in a small bowl and season to taste with sea salt and freshly ground black pepper.
Just before serving, drizzle the dressing over the salad and toss lightly. Pile the salad onto two serving plates, then top each salad with a fish fillet. Sprinkle with the pine nuts, if using, and serve.
To win a copy of ‘Supercharged Food – Eat your way to good health” by Lee Holmes, leave a comment here on the blog before 5pm (AEST) on Friday 23 August 2013. You must be a member of Temple & Webster to enter, and you may only enter once. We will choose our favourite comment, and will notify the winner via their Facebook page or at the email address attached to their Temple & Webster account (if we are able to ascertain it) by Friday 30 August 2013. If we are unable to make contact with the winner via either of those methods within 30 days, we’ll choose a replacement winner. Good luck!