Fish with Lentil and Spinach Salad

Pan Fried Fish with Lentil and Spinach Salad

Serves 4
Prep 20 minutes

Ingredients

250 butternut pumpkin cut into 1cm cubes
4 x 170g flathead fillets
2 x 400gm can lentils, drained, rinsed
2 medium tomatoes, diced
80 g baby spinach
1 1/2 tables spoons red wine vinegar

What we are doing:

Roast pumpkin --> Fry fish --> Make salad

step 1

Preheat oven to 200c
Place pumpkin on baking tray
spray with oil
bake for 15 minutes or until tender

Step 2

Meanwhile, spray non stick frying pan with oil
Add fish
cook over medium heat for 6-7 minutes or until cooked through

Step 3

Combine pumpkin, lentils, tomato, spinach and vinegar in a bowl
Toss to combine
Serve with fish fillets and lemon wedges

source: Australian Healthy Food Guide May 2009