RECIPE: Fish with Lentils & Spinach Salad
8 unpeeled baby potatoes, washed
400g can no-added-salt brown lentils, drained
2 cups baby spinach leaves
250g cherry tomatoes, quartered
3 spring onions, ends trimmed and chopped (including green tops)
1/3 cup chopped parsley
olive or canola oil spray
4x120g fillets firm white fish
lemon wedges, to serve
1 tbsp balsamic vinegar
1 tsp honey wholegrain mustard
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.