Spiced Fish on Lentil and Herb Salad
Photography Aaron McLean.
My pantry always has tins of cooked lentils and beans. When combined with one of the many great spice mixes on the market, it means I can whip up a substantial meal with very little effort.
Serves: 4
INGREDIENTS
600 grams firm fish fillets
1 tablespoon Indian spice mix (I used Simon Gault’s Flavours of India)
olive oil and knob of butter for cooking
Lentils
1 tablespoon olive oil
1 red onion, thinly sliced
2 cloves garlic, crushed
2 teaspoons Indian spice mix
2 x 400 gram tins brown lentils, drained and rinsed
small handful coriander, chopped
sea salt and freshly ground pepper
To serve
cooked asparagus or green beans
thick plain yoghurt
lemon wedges
METHOD
Cut the fish into large pieces and sprinkle with the spice mix.
Heat a little oil and the butter in a large sauté pan and cook the fish until golden and just cooked through. Keep warm.
Lentils: Heat the oil in a sauté pan and cook the onion and garlic until tender. Stir in the spice mix then the lentils and cook for a few minutes. Season and stir in the coriander.
To serve: Place the lentils and asparagus or beans on plates and top with the fish. Add dollops of yoghurt and drizzle with a little olive oil and a grind of pepper.
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