Baked fish with lentil salad
Serves 4
Easy
Prep:
Cook:
Choose a sustainable white fish to make this protein-packed dinner using just five ingredients. It comes together quickly and you can use whatever salad dressing you have
Skip to ingredients
Units:
- 1 large sweet potatoor 2 small, cut into 1 cm pieces
- 2 tbsp olive oil
- 4 fillets sustainable white fish(such as pollock or hake)
- 100g bag salad leaves(we used spinach, watercress & rocket)
- 400g can green lentilsdrained and rinsed
- 2 tbsp vinaigrette dressing
Nutrition: Per serving
- kcal335
- fat9g
- saturates1g
- carbs26g
- sugars6g
- fibre6ghigh
- protein34g
- salt1.11g
Method
step 1
Heat the oven to 200C/180C fan/gas 6. Toss the sweet potato, 1 tbsp of the oil, ¼ tsp salt and ¼ tsp black pepper on a baking tray. Cook for 25 mins until the potatoes have softened.
step 2
Meanwhile, pat the fish fillets dry and arrange on a baking tray. Drizzle over the remaining 1 tbsp olive oil and season with ¼ tsp salt and ¼ tsp black pepper. Cover with foil and cook alongside the potatoes for the final 20 mins until cooked through.
step 3
Toss the salad leaves with the lentils and dressing, then serve alongside the fish and the potatoes.
