Greek Fish with Lentil Salad and Tzatziki

Greek Fish with Lentil Salad and Tzatziki

Ready in 30 minutes Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, January 13, 2019.



  • ½ broccoli, cut into small florets and stalk diced 2cm *
  • ½ cup frozen peas
  • ½ Lebanese cucumber, diced 2cm *
  • ½ punnet cherry tomatoes, halved
  • ½ can brown lentils, drained and rinsed
  • ¼ red onion, finely diced *
  • ½ pack feta cheese, crumbled *
  • ½ bag baby spinach *
  • ½ 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 ¾ 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 for 1-2 minutes each side (depending on thickness), or until just cooked through.
  6. Serve salad topped with fish and drizzle over tzatziki.

Nutritional Information

Energy 1729 kj
413 kcal
Protein 46.1g
Carbohydrate 19.5g
Fat 15.1g