Fish with Moroccan lentil salad
This light dish is packed full of mouthwatering flavours, and is perfect for a summer lunch or dinner.
Serves 4
Cooking time: 6 minutes
Cooking time: 6 minutes
Ingredients
420g can no added salt brown lentils, rinsed and drained
1/3 cup currants
1/4 cup pepitas, toasted* (see Tip)
1 long red chilli, seeded and finely chopped
1 small red onion, finely chopped
1/2 cup mint leaves, chopped
1/2 cup flat leaf parsley
1 orange, rind finely grated and juiced
1 tsp ground cumin
3 tsp olive oil*
1/2 tsp brown sugar
Cracked black pepper, to season
Olive oil spray*
700g skinless snapper fillets, trimmed, and cut into smaller pieces if large
Lemon, to serve*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.
1/3 cup currants
1/4 cup pepitas, toasted* (see Tip)
1 long red chilli, seeded and finely chopped
1 small red onion, finely chopped
1/2 cup mint leaves, chopped
1/2 cup flat leaf parsley
1 orange, rind finely grated and juiced
1 tsp ground cumin
3 tsp olive oil*
1/2 tsp brown sugar
Cracked black pepper, to season
Olive oil spray*
700g skinless snapper fillets, trimmed, and cut into smaller pieces if large
Lemon, to serve*Products available with the Heart Foundation Tick. Remember all fresh fruit and vegetables automatically qualify for the Tick.
1. Combine the lentils, currants, pepitas, chilli, onion, mint, parsley and orange rind in a large bowl. Toss well to combine. Combine 1/4 cup of the orange juice, cumin, olive oil, sugar and pepper in a screw-top jar and shake until well combined. Pour the dressing over the salad just before serving and toss to coat fully.
2. Preheat a barbecue flat-plate or large non-stick frying pan on medium-high. Lightly spray with oil. Season the fish with cracked black pepper. Cook for 2-3 minutes each side or until light golden and just cooked through. Serve with the lentil salad and lemon.
Tip Pepitas are the edible seed of the pumpkin that have been dried. You will find them where all the nuts are in the supermarket. They are nutritious and add crunch to salads. To toast them place them onto a baking tray and roast in 220°C (200°C fan-forced) oven for 3-5 minutes. Alternatively, dry roast in a non-stick frying pan frying pan over medium-high heat. Watch carefully as they can burn easily.