Spiced Fish on Lentil and Herb Salad

, from Issue #51, page 127. September, 2015
Photography Aaron McLean.
    Spiced Fish on Lentil and Herb Salad

    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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