Healthy living

Fish with lentil spinach salad

Preparation time: 15 minutes

Cooking time: 20 minutes

Serves: 4

Ingredients

  • 8 unpeeled baby potatoes, washed
  • 400 g can no-added-salt brown lentils, drained
  • 2 cups (60 g) baby spinach leaves
  • 250 g cherry tomatoes, quartered
  • 3 spring onions, ends trimmed and chopped (including green tops)
  • 1/3 cup chopped parsley
  • Olive or canola oil spray
  • 4 x 120 g fillets firm white fish (for example, barramundi, snapper, hake, ling, perch, mackerel, cod, seabass or coral trout)
  • Lemon wedges, to serve

Dressing

  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey wholegrain mustard

Method

1. Place unpeeled potatoes in a saucepan and cover with water. Bring to the boil and allow to simmer for 10 minutes or until you can easily pierce them with a knife.

2. Drain and set aside. While the potatoes are cooking, combine the brown lentils, spinach, tomatoes, spring onions and parsley in a large bowl.

3. In a separate small bowl, combine balsamic vinegar and mustard to make a dressing. Mix dressing through the lentil salad.

4. Lightly spray a large non-stick frypan with oil and heat over medium heat. Add fish and cook each side for 2&3 minutes or until golden and cooked through.

5. Serve fish with potatoes, lentil salad and lemon wedges.


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