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Fish with Lentil Salsa
Serves 4
  • 8 x 100g whiting fish fillets
  • plain flour
  • 1 egg, lightly beaten
  • 1 tablespoon milk
  • 170g Soland Polenta
  • 2 teaspoons oil
  • Lentil Salsa
  • 200g red split lentils
  • 2 medium red capsicums
  • ΒΌ cup fresh mint
  • 2 tablespoons parsley, chopped
  • Method:
  • Batter fish in flour, egg, milk then polenta.
  • Heat oil in a large non-stick pan, add fish in batches and cook until lightly browned all over and cooked through.
  • Serve fish with lentil salsa.
  • Lentil Salsa

    • Cook lentils in a saucepan of boiling water for 5 minutes.
    • Quarter capsicums and roast under grill until the skin blisters and blackens.
    • Cover capsicums in brown paper for 5 minutes and peel skin. Chop capsicums finely.
    • Combine lentils, capsicum and herbs and mix well.
    • Sprinkle with lemon juice for extra flavour if desired.







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