Fish with lentil spinach salad A tasty fish dish offering a variety of textures and colours that will appeal to more than just your taste buds! Main Details Serves: Serves 4Number of ingredients: 11 IngredientsTo prep: 15 Minutes Prep To cook: 20 Minutes CookDifficulty: Medium Nutrition per servingEnergy : 1374kJProtein : 33.8gFat (total): 7.6g- Saturated Fat: 1.9gCarbohydrate (total): 27g- Sugar: 4.9gFibre: 6.6gSodium: 146mg Ingredients 8 unpeeled baby potatoes, washed 400g can no-added salt brown lentils, drained 2 cups (60g) baby spinach leaves 250g cherry tomatoes, quartered 3 spring onions, ends trimmed and chopped (including green tops) 1/3 cup chopped parsley Olive or Canola spray 4 x 120g fillets firm white fish (Barramundi, Snapper, Hake, Ling, Perch, Mackerel, Cod, Seabass or Coral trout) Lemon wedges to serve Dressing 1 tablespoon balsamic vinegar 1 teaspoon honey wholegrain mustard Method Place unpeeled potatoes in a saucepan and cover with water. Bring to the boil and allow to simmer for 10 minutes or until you can easily pierce them with a knife. Drain and set aside. While the potatoes are cooking, combine the brown lentils, spinach, tomatoes, spring onions and parsley in a large bowl. In a separate small bowl combine balsamic vinegar and mustard to make a dressing. Mix dressing through the lentil salad. Lightly spray a large non-stick frypan with oil and heat over medium heat. Add fish and cook each side for 2-3 minutes or until golden and cooked through. Serve fish with potatoes, lentil salad and lemon wedges.