Legumes with Lemony Fish Fillet 8 fish fillets (sea bream or sea bass), skinned 150g lentils (soaked overnight) 150g chickpeas (soaked overnight) 150g fine beans (soaked overnight) 150g frozen peas 1 celery stick, cut into small cubes 2 medium carrots, cut into small cubes 200g cherry tomatoes, halved 2 spring onions, finely chopped For the dressing 150ml olive oil Juice & zest of 1 lemon 1 teaspoon oregano 1 teaspoon
