Fish and lentil salad Dinner Print this recipe Details Serves: 4Number of ingredients: 11To prep: 15 minutesTo cook: 20 minutesDifficulty: Easy Nutrition per servingKilojoules: 1374Calories: 327Protein: 33.8gFat: 7.6gSaturated Fat: 1.9gCarbohydrates: 26.9gFiber: 6.6gSodium : 146mg Ingredients 8 baby potatoes, unpeeled 400g no-added-salt brown lentils, drained 2 cups baby spinach leaves 250g punnet cherry tomatoes, quartered 3 spring onions (including green tops), ends trimmed, chopped 1/3 cup parsley, chopped olive or canola oil spray 4 x 120g fillets firm white boneless fish fillet lemon wedges, to serve 1 tablespoon balsamic vinegar 1 tablespoon honey wholegrain mustard Method 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. Drain and set aside. While the potatoes are cooking, combine the brown lentils, spinach, tomatoes, spring onions and parsley in a large bowl. In a separate small bowl combine balsamic vinegar and mustard to make a dressing. Mix dressing through the lentil salad. 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. Serve fish with potatoes, lentil salad and lemon wedges.
