Name: Fish with potato and lentil salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 gram potatoes, peeled, cut into 2cm pieces; 400 gram can brown lentils, rinsed, drained; 2 trimmed (200g) celery sticks, chopped; 2 tablespoon small pale celery leaves; 1/2 small (50g) red onion, chopped finely; 1/4 cup (60ml) lemon juice; 1/4 cup (60ml) olive oil; 2 tablespoon chopped fresh dill; 600 gram redfish fillets (or white fish fillets of your choice); 3/4 cup (110g) self-raising flour; 1 teaspoon ground sweet paprika; vegetable oil, for pan-frying; 20 gram butter; 300 gram spinach, trimmed

Ingredients

500 gram potatoes, peeled, cut into 2cm pieces

400 gram can brown lentils, rinsed, drained

2 trimmed (200g) celery sticks, chopped

2 tablespoon small pale celery leaves

1/2 small (50g) red onion, chopped finely

1/4 cup (60ml) lemon juice

1/4 cup (60ml) olive oil

2 tablespoon chopped fresh dill

600 gram redfish fillets (or white fish fillets of your choice)

3/4 cup (110g) self-raising flour

1 teaspoon ground sweet paprika

vegetable oil, for pan-frying

20 gram butter

300 gram spinach, trimmed

Method

1.Boil, steam or microwave potatoes until tender; combine in a large bowl with lentils, celery and leaves, onion, juice, oil and dill. Season with salt and pepper.

2.Toss fish in combined flour, paprika and salt and pepper; shake away excess flour mixture. Heat oil in a medium frying pan. Cook fish, in batches, until browned on both sides and just cooked through; drain on absorbent paper.

3.Melt butter in a medium saucepan until browned lightly. Add the spinach, cook, stirring, until spinach is wilted; season with salt and pepper.

4.Spoon potato and lentil salad onto serving plates, top with fish and wilted spinach; drizzle salad with a little extra olive oil and serve with lemon wedges, if desired.

Not suitable to freeze or microwave.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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