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Pan-fried Fish with Lentil and Spinach Salad

Pan Fried Fish with Lentil and Spinach Salad

Pan Fried Fish with Spinach Salad Recipe

Try out the vitamin packed pan-fried fish with lentil and spinach salad. This easy to made recipe is truly a perfect meal for lunch.

Ingredients:

  • 250g butternut squash, peeled, cut in 1cm pieces
  • oil spray
  • 4 x 150g fish fillets, halved lengthways
  • 2 x 400g cans lentils, drained, rinsed
  • 2 medium tomatoes, cut in wedges
  • 80g baby spinach
  • 1 1/2 tablespoons red wine vinegar

Method:

Step 1 Preheat oven to 200°C. Place squash on a baking tray. Spray with oil. Bake for 15 minutes or until tender.

Step 2 Meanwhile, spray a non-stick frying pan with oil. Add fish and cook over a medium-high heat for 6-7 minutes or until just cooked through.

Step 3 In a bowl combine squash, lentils, tomatoes, spinach and vinegar. Serve with fish fillets and lemon wedges if preferred.

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