Fish with spiced lentils

Fish with spiced lentils

A healthy supper, full of flavour, in less than half an hour

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

Super healthy

Method

  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, sugar 6g, salt 1.33 g

Recipe from Good Food magazine, September 2006.

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Latest comments and suggestions

  • 08 December 2007

    paula rated and commented on this recipe

    5 stars

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

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  • Binder photo Em

    08 January 2008

    Em rated and commented on this recipe

    5 stars

    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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  • 04 April 2008

    superkat rated and commented on this recipe

    5 stars

    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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  • 05 April 2008

    lostkat rated and commented on this recipe

    2 stars

    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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  • 30 October 2008

    Debbie rated and commented on this recipe

    4 stars

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

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  • 06 February 2009

    Luke & Carmen rated this recipe

    4 stars

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  • 28 March 2009

    Jane rated this recipe

    5 stars

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  • 26 April 2009

    Anna commented on this recipe

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

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  • 02 September 2009

    Spikey rated and commented on this recipe

    5 stars

    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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  • 09 December 2011

    mamma smith rated and commented on this recipe

    4 stars

    Very good for such an easy meal. We had it with basmati rice. sort of stirred it up and yoghurt and cucumber and mint! Very yummy. None left and could have sold seconds easily!!!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 15 mins

Super healthy

Healthy supper

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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273 kcalories, protein 31g, carbohydrate 16g, fat 10 g, saturated fat 1g, fibre 3g, sugar 6g, salt 1.33 g

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