• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Fish with potato and lentil salad

  • 4servings
  • 60minutes

Add to MenuAdd to Calendar

Source: recipefinder.msn.co.nzReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, H, C, D, E, P
MineralsSelenium, Natrium, Iodine, Fluorine, Manganese, Silicon, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 500g potatoes, peeled, cut into 2cm pieces

  2. 400g can brown lentils, rinsed, drained

  3. 2 trimmed (200g) celery sticks, chopped

  4. 2 tablespoons small pale celery leaves

  5. 1/2 small (50g) red onion, chopped finely

  6. 1/4 cup (60ml) lemon juice

  7. 1/4 cup (60ml) olive oil

  8. 2 tablespoons chopped fresh dill

  9. 600g redfish fillets (or white fish fillets of your choice)

  10. 3/4 cup (110g) self-raising flour

  11. 1 teaspoon ground sweet paprika

  12. vegetable oil, for pan-frying

  13. 20g butter

  14. 300g spinach, trimmed

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Melt butter in a medium saucepan until browned lightly. Add the spinach, cook, stirring, until spinach is wilted; season with salt and pepper.

  4. 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.

  5. Not suitable to freeze or microwave.

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback