Fish with potato and lentil salad
Fish with potato and lentil salad
INGREDIENTS
500g potatoes, peeled, cut into 2cm pieces
400g can brown lentils, rinsed, drained
2 trimmed (200g) celery sticks, chopped
2 tablespoons small pale celery leaves
½ small (50g) red onion, chopped finely
¼ cup (60ml) lemon juice
¼ cup (60ml) olive oil
2 tablespoons chopped fresh dill
600g redfish fillets (or white fish fillets of your choice)
¾ cup (110g) self-raising flour
1 teaspoon ground sweet paprika
vegetable oil, for pan-frying
20g butter
300g spinach, trimmed
METHOD
Boil, steam or microwave potatoes until tender; combine in a large bowl with lentils, celery and leaves, onion, juice, oil and dill. Season with salt and pepper.
Toss fish in combined flour, paprika and salt and pepper; shake away excess flour mixture. Heat oil in a medium frying pan. Cook fish, in batches, until browned on both sides and just cooked through; drain on absorbent paper.
Melt butter in a medium saucepan until browned lightly. Add the spinach, cook, stirring, until spinach is wilted; season with salt and pepper.
Spoon potato and lentil salad onto serving plates, top with fish and wilted spinach; drizzle salad with a little extra olive oil and serve with lemon wedges, if desired.
Not suitable to freeze or microwave.
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