Fish with Moroccan lentil salad
- 420g can no added salt lentils, rinsed and drained
- 1/3 cup currants
- 1/4 cup pepitas, toasted
- 1 long red chilli, seeded and finely chopped
- 1 red onion, finely chopped
- 1 cup mint leaves, chopped
- 1 cup flat-leaf parsley leaves, chopped
- 1 orange, rind finely grated and juiced
- 1 teaspoon ground cumin
- 1 tablespoon olive oil
- 1/2 teaspoon brown sugar
- Cracked black pepper, to season
- Olive oil spray
- 800g skinless boneless fish fillets, cut into smaller pieces if large
- Lemon wedges, to serve
- To make the salad, combine lentils, currants, pepitas, chilli, onion, mint, parsley and orange rind in a large bowl.
- To make the dressing, place the orange juice, cumin, olive oil, sugar and pepper in a screw-top jar and shake until well combined. Pour the dressing over the salad just before serving and toss to coat well.
- Preheat a barbecue flat-plate or large non-stick frying pan on medium-high.
- Lightly spray with oil. Season the fish with cracked pepper. Cook on heated barbecue or in frying pan for 2-3 minutes each side or until light golden and just cooked through. Serve fish with lentil salad.
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