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    Pan-Fried Orange Roughy with Warm Puy Lentil Salad

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    Pan-Fried Orange Roughy with Warm Puy Lentil Salad

    Puy lentils have a nutty taste that goes really well with the delicate orange roughy. This dish is perfect for entertaining as you can prepare the ingredients beforehand, including cooking the lentils.

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 2


    • 100g Merchant Gourmet Puy Lentils, rinsed under cold running water
    • 350ml cold vegetable stock
    • Salt and freshly ground black pepper
    • 2 orange roughy fillets (about 150g each)
    • 2 tbsp plain flour
    • 4 tbsp olive oil
    • 2 shallots, peeled and finely diced
    • ½ x 225g bag Waitrose Solo Spinach
    • 2 plum tomatoes, washed, deseeded and finely diced
    • 1 tbsp balsamic vinegar


    1. Place the lentils and vegetable stock in a saucepan, bring to the boil, then simmer for 15 minutes, or until the lentils are just tender. Strain and set aside.
    2. Season the orange roughy fillets and dust with flour. Heat ½ tsp olive oil in a non-stick frying pan over a medium heat and pan-fry the fish for 2-3 minutes on each side, until it is just cooked.
    3. Meanwhile, heat a further ½ tsp olive oil in a large saucepan and fry the shallots for 2-3 minutes. Stir in the cooked lentils, the spinach and tomatoes and cook for a further 3-4 minutes, or until the spinach has wilted.
    4. Whisk together the vinegar and the remaining oil to make a dressing. Divide the lentil mixture between 2 warmed plates, drizzle with dressing and top with the roughy fillets.

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    Cook's tips

    If you are entertaining a larger crowd, this recipe can easily double up to serve 4.
    Wash hands, work surfaces, chopping boards and utensils after handling raw fish.


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