FISH WITH SPICED LENTILS
A healthy supper, full of flavour, in less than half an hour
Provided by Good Food team
Categories Lunch, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Finely chop one of the lime quarters, including skin. Heat 2 tbsp oil in a medium saucepan then fry onions over a medium heat for 5 mins until softened and starting to colour. Add the curry powder and tomato purée then fry for another min. Tip in 200ml water, lentils, mango chutney and the chopped lime then bring to the boil. Simmer for 5 mins or until thickened.
- Heat remaining oil in a frying pan. Season the fish with salt and pepper to taste then fry for 5 mins, turning halfway, until golden and cooked through. Add a squeeze of lime to the pan and to the lentils then serve together with naan bread or chapatis on the side.
Nutrition Facts : Calories 273 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 1.33 milligram of sodium
COD WITH SPICED RED LENTILS
This dish has quickly become a family favourite. Easy, healthy and delicious, with just the right amount of spiciness. The recipe as-is can come out more like a stew, so if you want it to be a plate (not bowl) dish, decrease the liquid a little and be careful as the cod releases a lot of water when cooking.
Provided by Katelicous
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put the lentils in a saucepan with the turmeric and stock. Bring to the boil, cover with a tight-fitting lid and simmer for 20-25 minutes, until the lentils are just tender. Remove from the heat and add salt.
- Heat the oil in a small frying pan. Add the cumin seeds and, when they begin to pop, add the ginger and cayenne pepper. Stir-fry the spices for a few seconds, then pour on to the lentils. Add the lemon juice and the coriander and stir them gently into the mixture.
- Lay the pieces of cod on top of the lentils, cover the pan and then cook gently over a low heat for 10-15 minutes, or until the fish is tender.
- Serve garnished with chopped coriander leaves and one or two lemon wedges.
Nutrition Facts : Calories 311.8, Fat 9.8, SaturatedFat 1.5, Cholesterol 50.3, Sodium 293.1, Carbohydrate 23.1, Fiber 4.3, Sugar 0.2, Protein 32.8
GRILLED FISH FILLETS WITH LENTIL SALSA
Steps:
- In a large saucepan of boiling water boil the lentils for 15 to 20 minutes, or until they are just tender, drain them in a sieve, and rinse them briefly under cold water. Drain the lentils well and in a bowl toss them with the bell pepper, the onion, the tomatoes, the coriander, the oil, the vinegar, and salt and black pepper to taste.
- Pat the fillets dry, season them with salt and pepper, and dredge them in the flour, shaking off the excess. Grill the fillets on an oiled rack set about 6 inches over glowing coals or in an oiled ridged grill pan over moderately high heat for 4 to 5 minutes on each side, or until the just flake. Divide the salsa among 4 plates and top each serving with a fillet.
MOROCCAN SPICED SALMON OVER LENTILS
Make and share this Moroccan Spiced Salmon over Lentils recipe from Food.com.
Provided by FDADELKARIM
Categories Lentil
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Spice Mixture: Combine all the ingredients for the spice mix then set aside to be used later.
- Place the lentils in a medium saucepan & cover with 3 cups of water. Bring to a boil then reduce the heat to low, cover and simmer. Cook until the lentils are tender, about 25 minutes, stirring occasionally. Drain any remaining water then season with salt and pepper and set aside, covered.
- While the lentils are cooking, warm olive oil over medium-low heat in a medium-sized saucepan. Cook the garlic and onions in the oil until translucent, about 5 minutes. Add the harissa and 1 tablespoon of the spice mixture and continue to cook until fragrant, about 3 minutes.
- Increase the heat to medium then add the tomatoes and their juices. Simmer the sauce, stirring occasionally, until the flavors are well blended, about 10 minutes. Season with salt and pepper.
- Preheat the oven to 400 degrees. Spray a baking pan with cooking spray & set aside. Season the salmon fillets with salt and pepper then coat them on both sides with the remaining spice mixture.
- Heat the canola oil & the butter in a large skillet. When the oil is very hot, add 2 salmon fillets to the pan, skin side down. Saute the salmon fillets for 3 minutes (do not turn over). Repeat with the other 2 fillets.
- Carefully transfer the fillets to the baking sheet & roast the salmon for about 6-10 minutes, or until the skin is very crisp and the fish is just cooked through.
- Spoon the lentils into the center of warmed dinner plates and set the salmon fillets on top, skin side down. Spoon the tomato sauce around the lentils and serve at once.
Nutrition Facts : Calories 560.7, Fat 22.8, SaturatedFat 4.3, Cholesterol 95.2, Sodium 131.6, Carbohydrate 41.7, Fiber 19.5, Sugar 6.1, Protein 48.8
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