Back by popular de­mand — more fast moves to turn tonight’s tasty left­overs into to­mor­row’s vegie-packed feast!

Healthy Food Guide (Australia) - - CONTENTS -

Back by popular de­mand! Turn more de­li­ciously easy din­ners into to­mor­row’s tasty lunch

Baked fish & toma­toes with warm lentils

Serves 4 Cost per serve $6.30 Time to make 40 min gluten free dairy free di­a­betes friendly 2 tea­spoons olive oil 1 small red onion, finely chopped 1 large cel­ery stalk,

finely chopped 2 gar­lic cloves, crushed 1 bay leaf 1 cup dried puy lentils,

rinsed, drained 1 cup gluten-free,

re­duced-salt chicken stock 4 x 150g firm white fish fil­lets 1 x 250g pun­net cherry toma­toes Lemon wedges, to serve 4 cups mixed salad greens,

to serve 1 Pre­heat oven to 180°C. Line a large bak­ing tray with bak­ing pa­per. Heat olive oil in a medium saucepan set over medium heat. Add chopped onion and cel­ery; cook, stir­ring, for 5 min­utes, or un­til soft. Add crushed gar­lic and cook, stir­ring, for 1 more minute, or un­til fra­grant. 2 Add bay leaf and lentils to pan with 1 cup chicken stock; bring to the boil. Re­duce heat to low and par­tially cover pan; sim­mer, stir­ring oc­ca­sion­ally, for 30 min­utes, or un­til lentils are ten­der. (If lentils start to be­come too dry, add a lit­tle ex­tra wa­ter.) Sea­son lentils with cracked black pep­per. 3 Mean­while, put cherry toma­toes and fish fil­lets on pre­pared bak­ing tray. Trans­fer tray to oven; bake for 12–15 min­utes, or un­til toma­toes wilt and fish is cooked through. 4 Divide warm lentils among 4 dishes; top each with a piece of baked fish and toma­toes. Sea­son fish with black pep­per, and serve with lemon wedges and salad.

Baked fish & toma­toes with warm lentils DIN­NER TONIGHT

Lentil, tomato & feta salad LUNCH TO­MOR­ROW

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