Ingredients
- 250g butternut pumpkin (peeled, cut into 1cm pieces)
- Australian extra virgin olive oil cooking spray
- Approx. 500g Basa fillets
- 800g can brown lentils (drained, rinsed)
- 80g baby spinach
- 2 medium tomatoes (cut into wedges)
- 1 ½ tablespoon red wine vinegar
Method
1. Preheat oven to 200°C. Place pumpkin on a baking tray. Spray with oil. Bake for 15 minutes or until tender.
2. Meanwhile, spray a non-stick frying pan with oil. Add fish and cook over medium-high heat for 6–7 minutes or until just cooked through.
3. Combine pumpkin, lentils, tomato, spinach and vinegar in a bowl. Toss to combine. Serve with fish fillets and lemon wedges.
Ready in: 20 min
Serves: 2-3
