Zesty Double Fish & Capsicum Lentil Salad
with Basil Pesto & Cherry Tomatoes
A zesty and peppery seasoning for a slice of fresh basa, it’s a match! Pair this delightful combination of zesty aromas with a charred capsicum and lentil salad. Top it all off with some basil pesto and a sprinkle of pine nuts and you’ve got one tasty bowl for dinner!
This recipe is under 650kcal per serving.
Tags:
High Fiber
•Calorie Smart
Allergens:
Milk
•Cashew
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Preparation Time20 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
1 sachet
Lemon Pepper Seasoning
560 g
Basa
1 packet
Snacking Tomatoes
1 packet
Lentils
1
Capsicum
1 packet
Basil Pesto
(Contains: Milk, Cashew;)
1
Lemon
1 packet
Mixed Salad Leaves
Not included in your delivery
1 drizzle
olive oil
Utensils
•Large Frying Pan
Cooking Steps
1
- Thinly slice capsicum.
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- Cook capsicum, until tender, 4-5 minutes.
- Transfer to a large bowl and set aside.
2
- Meanwhile, halve snacking tomatoes. Slice lemon into wedges. Drain and rinse lentils.
- Remove fish from packaging and discard any liquid.
- Return frying pan to medium-high heat, with a generous drizzle of olive oil.
- When oil is hot, cook fish until just cooked through, 2-4 minutes each side (cook in batches if necessary).
- In the last minute of cook time, sprinkle over lemon pepper seasoning, gently turning fish to coat.
3
- While fish is cooking, to bowl with charred capsicum, add snacking tomatoes, drained lentils, mixed salad leaves, a generous squeeze of lemon juice and a drizzle of olive oil.
- Toss to combine and season to taste.
4
- Divide charred capsicum lentil salad between bowls. Top with zesty fish. Top with basil pesto. Serve with any remaining lemon wedges. Enjoy!
