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Fish with Moroccan lentil salad
heartfoundation.org.au|Helpline 13 11 12

Fish with Moroccan lentil salad

6 minutes (20 minutes)
Serves 4
  • 420g can no added salt lentils, rinsed and drained
  • 1/3 cup currants
  • 1/4 cup pepitas, toasted 
  • 1 long red chilli, seeded and finely chopped
  • 1 red onion, finely chopped
  • 1 cup mint leaves, chopped
  • 1 cup flat-leaf parsley leaves, chopped
  • 1 orange, rind finely grated and juiced
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1/2 teaspoon brown sugar
  • Cracked black pepper, to season
  • Olive oil spray
  • 800g skinless boneless fish fillets, cut into smaller pieces if large
  • Lemon wedges, to serve
  1. To make the salad, combine lentils, currants, pepitas, chilli, onion, mint, parsley and orange rind in a large bowl.
  2. To make the dressing, place 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 well.
  3. Preheat a barbecue flat-plate or large non-stick frying pan on medium-high.
  4. Lightly spray with oil. Season the fish with cracked pepper. Cook on heated barbecue or in frying pan for 2-3 minutes each side or until light golden and just cooked through. Serve fish with lentil salad.

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