Greek Fish with Lentil Salad and Tzatziki

Greek Fish with Lentil Salad and Tzatziki

Ready in 30 minutes Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, January 13, 2019.



  • 1 broccoli, cut into small florets and stalk diced 2cm
  • 250g frozen peas
  • ½ telegraph cucumber, diced 2cm *
  • 1 tomato, diced 2cm
  • 1 can brown lentils, drained and rinsed
  • ½ red onion, finely diced *
  • ½ pack feta cheese, crumbled *
  • ½ bag baby spinach *
  • 1 Tbsp vinegar ^


  • 1 pack market fish
  • 1 pack Greek spice


  • 1 pack tzatziki sauce


  1. Bring a pot of hot salted water to the boil.
  2. Prep & cook salad. Cook broccoli and peas in pot of boiling water for 2-3 minutes, until tender. Drain, rinse briefly under cold water and leave to drain well.
  3. Add all salad ingredients to a bowl, along with ½ tsp salt and toss well to combine. Season to taste.
  4. Prep fish. Heat 1 tsp oil in a non-stick fry-pan on medium-high heat. Pat fish dry, cut any larger fillets in half, rub with Greek spice and season with salt.
  5. Cook fish. Cook fish, in batches, for 1-2 minutes each side (depending on thickness), or until just cooked through. Use another 1 tsp oil for second batch.
  6. Serve salad topped with fish and drizzle over tzatziki.

Nutritional Information

Energy 1725 kj
412 kcal
Protein 45.9g
Carbohydrate 18.8g
Fat 15.5g