Food & Drink

Easy grilled fish lettuce 'tacos'


4 small (approx. 800g) ling or other firm, white-fleshed fish fillets
zest of 1 lemon
2 garlic cloves, crushed
2 teaspoons sumac or dukkha, optional
2 tablespoons olive oil
12 baby cos lettuce leaves, washed
lemon wedges, to serve

Lentil salad
200g (1 cup) Puy or French-style lentils, cooked, kept warm
½ bunch flat leaf parsley, chopped
½ bunch mint, chopped
½ lemon juiced
2 tablespoons Extra Virgin olive oil


1. To make lentil salad: place cooked lentils, parsley, mint, lemon juice and oil in a bowl. Toss to combine, season well and keep warm until needed.

2. Cut each ling fillet into 3 even pieces. Combine lemon zest, garlic, sumac or dukkha and olive oil in a bowl. Add fish pieces and toss to coat.

3. Heat a large frying pan or chargrill pan over medium-high heat. Cook fish pieces for 3-4 mins each side or until lightly golden and cooked through. Divide warm lentil salad between each lettuce cup, top with a piece of fish and serve with lemon wedges.

© Angela Nahas 2018, All rights reserved.