Low Fat Food Nutrition Facts

Low Fat Food Ingredients

Low Fat Diet Recipe Cooking

Time to prepare
15 minutes

Time to cook
35 minutes

Calorie Count : 311

Fat : 7.5g per serving

1 teaspoon olive oil

1/2 lime, cut into wedges 

Salt and freshly milled black pepper

40g Puy lentils( no need to soak), rinsed

120 ml water

1 large tomato

1/4 medium red onion, peeled

1 small red chilly halved and deseeded

2 tablespoons fresh coriander leaves

Juice 1 lime

salt and freshly milled black pepper

Begin by making the lentil salsa. Place the lentils in a small saucepan with the water and some salt. Next, bring them up to simmering  and gently  simmer without a lid for about 30  minutes, or until they are tender but still have some bite and retain their shape, by which time, most of the water  will been absorbed.

While the lentils are cooking, skin the tomato. Do this by placing it in a heatproof bowl and pouring boiling water onto it. After exactly a minute, remove it from the water and slip off the skin (protecting  your hands with a cloth if the tomato is hot), then halve it and squeeze out the seeds. Now chop it into small pieces. After that, chop the onion and chilly very small, add the tomato and coriander, and keep all this aside, covered in clingfilm , until needed.

When the lentils are cooked, empty them into a bowl and while they are still  warm, toss them in lime juice. Now taste to check the seasoning and add the rest of the prepared salsa ingredients. Mix well then leave aside in a cool place.

To cook the fish, you need to pre-heat the grill to its highest setting for a least 10 minutes. Next, line a grill tray with kitchen foil, brush the fish fillets on both sides with the oil and place them on a tray  flesh-side up. Season with salt and freshly milled black pepper, then grill for 5-6 minutes, turning half way through, or until just cooked through.  Serve  straightaway with the salsa and some lime wedges to squeeze over.