The attractive colour combination of this Moroccan style dish reflects perfectly the tastes of this appetising meal. Super quick and easy to make (only two dishes - yay!) this versatile dinner will also ensure you knock off a serving of nutritious fish for the week.
Salad 420g can brown lentils, rinsed and drained
1/3 cup currants
1/4 cup pepitas
1 long red chilli, finely chopped
1/2 cup mint leaves, chopped
1/2 cup parsley leaves, chopped
1 orange, zest and juice of half
1 tsp ground cumin
1/2 tsp brown sugar
Place the snapper fillets in a flat dish. Season with black pepper and the cumin. Cover and set aside.
In a non-stick frying pan, dry roast the pepitas over a medium heat. Monitor these carefully as should only take a few minutes and burn easily. Remove from heat and transfer to a medium bowl.
Add the lentils, currants, chilli, mint, parsley, orange zest and juice, cumin and brown sugar to the bowl with the pepitas. Mix well and until consistent. Season with more black pepper if desired.
Using the same non-stick frying pan, lightly spray the base with olive oil and place over a medium heat. Cook fish fillets 2-3 mins each side until golden and just cooked through.
Serve warm with a side of the lentil salad and a squeeze of fresh lemon if you fancy!