Grains, Flours, & Seeds
Legumes & Pulses
Mixes & Snacks
No added sugar
No added salt
Good source of fibre
Fish with Lentil Salsa
8 x 100g whiting fish fillets
1 egg, lightly beaten
1 tablespoon milk
2 teaspoons oil
200g red split lentils
2 medium red capsicums
¼ cup fresh mint
2 tablespoons parsley, chopped
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.
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.
© 2010 Select Harvests Food Products Pty Ltd