Greek Fish with Lentil Salad and Tzatziki

Greek Fish with Lentil Salad and Tzatziki

Ready in 30 minutes Serves 1
This dish most recently appeared in Fresh Start (5 Meals For 1) on Sunday, January 13, 2019.



  • ¼ broccoli, cut into small florets and stalk diced 2cm *
  • ¼ cup water ^
  • ½ Lebanese cucumber, diced 2cm
  • ¼ punnet cherry tomatoes, halved *
  • ¼ can brown lentils, drained and rinsed
  • 1/8 red onion, finely diced *
  • 1 Tbsp feta cheese, crumbled *
  • 1 handful baby spinach *
  • 1 tsp vinegar ^


  • 1 pack market fish
  • 1 pack Greek spice


  • 1 pack tzatziki sauce


  1. Heat a non-stick fry-pan on medium-high heat.
  2. Prep & cook salad. Add broccoli and water to pan and cook for about 3 minutes, until tender and water has evaporated. Rinse briefly under cold water then leave to drain well. Reserve pan.
  3. Add all salad ingredients to a bowl and toss well to combine. Season.
  4. Prep fish. Return same pan to medium-high heat with ½ tsp oil. 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 1615 kj
386 kcal
Protein 42.9g
Carbohydrate 16.1g
Fat 15.5g