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Roasted swordfish with salsa on puy lentils

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Roasted swordfish with salsa on puy lentils
Lovely firm fish served with hearty lentils - a light but wholesome dish.
Serves
4
Prep
20 minutes
Cook
25 minutes
Each 338g serving contains (excludes serving suggestion)
KCal
463
Carbs
35.7g
Fibre
9.8g
Protein
39.9g
Fat
15.6g
Saturates
2.5g
Sugars
5.8g
Salt
1.35g
Fruit/Veg Portion
2
Ingredients

Ingredients

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
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Method

Recipe tips
  • Children, pregnant women and women who are trying to get pregnant should not eat swordfish as it contains more mercury than other fish. Other adults are advised to eat no more than one portion of swordfish per week. 
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