Roasted swordfish with salsa on puy lentils
prep: 20 minutes
cook: 25 minutes
serving: 4
Nutrition Facts
each serving
KCal
463
Carbs
35.7g
fiber
9.8g
Protein
39.9g
Fat
15.6g
Saturates
2.5g
Sugars
5.8g
Salt
1.35g
Fruit/Veg Portion
2
Ingredients
all 15 types- For the lentils:
- 250g puy lentils
- 2 cloves garlic, crushed
- 600ml vegetable stock
- 4 tomatoes, roughly chopped
- 1 bunch spring onions, chopped
- 4 x 125g pieces swordfish
- 1 tbsp oil
- black pepper, to season
- For the salsa:
- 6 tbsp mixed fresh herbs (e.g. parsley, coriander, mint)
- 2 tbsp capers, drained
- 4 anchovy fillets
- grated rind and juice 1 lemon
- 2 tbsp olive oil
Directions
5 steps in totalStep 1
Preheat the oven to 220°C/gas 7.
Step 2
Place the lentils in a medium pan with the garlic and stock, bring to the boil and simmer for 15–20 minutes until tender. Drain off any excess liquid then add the tomatoes and spring onions and stir well to combine. Season.
Step 3
Meanwhile, place the swordfish on a baking sheet, drizzle over the oil and season. Place in the oven and cook for about 10 minutes until crisp and cooked through.
Step 4
To make the salsa, place all the ingredients for the salsa into a blender or food processor and blend until combined, but still retaining some texture.
Step 5
To serve, spoon the lentils onto serving plates top with a piece of swordfish and then spoon over the salsa.
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