Name: Lemon fish with red lentil salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup red lentils; 1 cup vegetable stock; 1 cup water; 120 gram green beans, trimmed, cut into 2 cm lengths; 250 gram cherry tomatoes, quartered; 1/3 cup chopped flat-leaf parsley; 2 tablespoon chopped chives; 1 1/2 teaspoon finely grated lemon zest; 1 tablespoon vegetable or olive oil; 2 tablespoon lemon juice; 2 tablespoon reduced-fat margarine, at room temperature; 1 teaspoon garlic blend; 4 160g firm white boneless fish fillets; 1/4 teaspoon mild paprika; olive oil cooking spray

Ingredients

1 cup red lentils

1 cup vegetable stock

1 cup water

120 gram green beans, trimmed, cut into 2 cm lengths

250 gram cherry tomatoes, quartered

1/3 cup chopped flat-leaf parsley

2 tablespoon chopped chives

1 1/2 teaspoon finely grated lemon zest

1 tablespoon vegetable or olive oil

2 tablespoon lemon juice

2 tablespoon reduced-fat margarine, at room temperature

1 teaspoon garlic blend

4 160g firm white boneless fish fillets

1/4 teaspoon mild paprika

olive oil cooking spray

Method

1.Rinse lentils under cold water; place in a medium saucepan with stock and 1 cup water. Bring to the boil; reduce heat. Add beans; simmer. uncovered, for 4-5 minutes or until lentils are just tender, but still hold their shape. Drain; refresh under cold water. Transfer to a large bowl.

2.Add tomato, 1/4 cup parsley, chives and 1 teaspoon zest to lentil mixture. Whisk oil and juice in a small bowl; drizzle over salad. Toss to combine.

3.Combine margarine, remaining parsley, garlic and remaining zest in a small bowl. Sprinkle fish with paprika; spray with oil. Heat a large frying pan over a moderate heat. Cook fish for 3 minutes each side or until cooked.

4.Spoon lentil salad onto plates. Top with fish. Dot fish with margarine mixture. then serve at once.

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Ingredients

Method

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