Fish with spiced lentils

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1. 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.
2. 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.

273 kcalories, protein 31g, carbohydrate 16g, fat 10 g, saturated fat 1g, fibre 3g, salt 1.33 g

'The fish with spiced lentils went down really well with everyone - even the students who don't usually like fish. The lentils were delicious, too.'

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• paula

  08 December 2007

  paula rated and commented on this recipe

  

  I've made this recipe several times as I really like spicy fish.

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• Emma

  08 January 2008

  Emma rated and commented on this recipe

  

  Very quick, easy. Added a wee bit more curry powder than the recipe said to spice it up a bit more. Absolutely delicious - will definitely make again and again.

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• superkat

  04 April 2008

  superkat rated and commented on this recipe

  

  A great fast supper; I also upped the curry powder for a bit more of a kick! Lentils would be good with other curries too.

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• lostkat

  05 April 2008

  lostkat rated and commented on this recipe

  

  Maybe I did something wrong, but I found that the chopped lime quarter gave the lentil mixture a nasty aftertaste. You could just taste the pith and it made it really sour. Next time I'll squeeze the juice from the lime quarter in rather than chopping it up. It shows potential of being a really great dish, but the chopped lime ruined it somewhat for me.

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• Debbie

  30 October 2008

  Debbie rated and commented on this recipe

  

  Really liked the lentils, made plain fish more exciting, will definitely make the lentils again.

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• Luke & Carmen

  06 February 2009

  Luke & Carmen rated this recipe

  

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• Jane

  28 March 2009

  Jane rated this recipe

  

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• Anna

  26 April 2009

  Anna commented on this recipe

  This is absolutely delicious. The spicy lentils are especially good.

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• Spikey

  02 September 2009

  Spikey rated and commented on this recipe

  

  Excellent fish dish that is simple to make. Used a little less oil than the the recipe suggests - found that 1 tbsp was sufficient to fry the onions - and prefer to squeeze in the juice from the lime quarter as adding it chopped did seem to leave a bitter taste.

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Ingredients

• 1 lime , cut into quarters
• 3 tbsp sunflower or vegetable oil
• 1 onion , chopped
• 1 tbsp medium curry powder (we used Schwartz Spicy Bombay medium crushed curry spices)
• 1 tbsp tomato purée
• 400g can green or brown lentils , drained, rinsed, then drained again
• 2 tbsp mango chutney , plus extra to serve
• 4 x 140g white fish fillets

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 10 mins

Cook 15 mins

Super healthy

Ingredients

• 1 lime , cut into quarters
• 3 tbsp sunflower or vegetable oil
• 1 onion , chopped
• 1 tbsp medium curry powder (we used Schwartz Spicy Bombay medium crushed curry spices)
• 1 tbsp tomato purée
• 400g can green or brown lentils , drained, rinsed, then drained again
• 2 tbsp mango chutney , plus extra to serve
• 4 x 140g white fish fillets

273 kcalories, protein 31g, carbohydrate 16g, fat 10 g, saturated fat 1g, fibre 3g, salt 1.33 g

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