Pan-fried fish with lentil and spinach salad
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Time to make:
$4.60 per serve
(at time of publication)
Full ingredients list:
250g butternut pumpkin, peeled, cut into 1cm pieces
olive oil cooking spray
4 x 170g flathead fillets, halved lengthways
2 x 400g cans lentils, drained, rinsed
2 medium tomatoes, cut into wedges
80g baby spinach
1 1/2 tablespoons red wine vinegar
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Place pumpkin on a baking tray. Spray with oil. Bake for 15 minutes or until tender.
Step 2 Meanwhile, spray a non-stick frying pan with oil. Add fish and cook over medium-high heat for 6–7 minutes or until just cooked through.
Step 3 Combine pumpkin, lentils, tomato, spinach and vinegar in a bowl. Toss to combine. Serve with fish fillets and lemon wedges.
Replace lentils with chickpeas and pumpkin with sweet potato. Serve with crusty bread.
About this recipe
First published: May 2009