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Baked fish with lentil salad

A serving of baked fish with lentil salad and roasted sweet potatoes

Baked fish with lentil salad

Name: Baked fish with lentil salad
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 large sweet potato or 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 lentils drained and rinsed; 2 tbsp vinaigrette dressing

Chetna Makan

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

A star rating of 4.3 out of 5.4 ratingsRate

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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

Dairy-free

Egg-free

Gluten-free

High-protein

Low calorie

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Ingredients

Nutrition

Units:

MetricUS

1 large sweet potato

or 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 lentils

drained and rinsed
2 tbsp vinaigrette dressing

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Nutrition: Per serving

kcal335
fat9g
saturates1g
carbs26g
sugars6g
fibre6g

high
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.

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A star rating of 4.3 out of 5.4 ratings

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