Nutrition Facts
Calories
373 kCal
373 kCal
Protein
28.8g
28.8g
Fat
12.5g
12.5g
Carbohydartes
37.6g
37.6g
- 200 g smoked haddock, skinless and boneless
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, crushed
- ½ cup green lentils, cooked and drained
- 2 cups baby spinach
- 2 eggs, poached
STEP 1
In a large pan, heat oil. Add onion and celery. Cook for 2 to 3 minutes until they are tender.
STEP 2
Next, add garlic and green lentils. Cook for a minute.
STEP 3
Add a splash of water and baby spinach. Cook the leafy green for 5 minutes or until the water evaporates. Once done, set aside.
STEP 4
Place another pan on medium heat. Place fish fillets on it and cover it with about ¼ cup of water. Cover the pan and let it cook for 7 minutes or until the fish is cooked through and the water evaporates. You can add more water if necessary.
STEP 5
Meanwhile, poach the eggs.
STEP 6
To plate, place the green lentils and spinach on the base of the plate, place fish on top. Add a poached egg on the side and serve.
Products used to make this recipe
Swan Retro 5 Piece Pan Set
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Swan Retro 20cm/28cm Fry Pans
Comprised of 20cm and 28cm pans, this 2-piece set lets you cook tasty meals for the whole family quickly and easily. Both pans in this set feature soft-touch, stay-cool Bakelite…
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