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Fish with potato and lentil salad


  • 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

Fish with potato and lentil salad

  • Serving size: Serves 4
  • Cooking time: Less than 60 minutes

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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