Roasted swordfish with salsa on puy lentils | Diabetes UK
Lovely firm fish served with hearty lentils - a light but wholesome dish.
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Ingredients
- 250g puy lentils
- 2 cloves garlic, crushed
- 600ml vegetable stock
- 4 tomatoes, roughly chopped
- 1 bunch spring onions, chopped
- 4 x 125g pieces swordfish
- 1 tbsp oil
- black pepper, to season
- 6 tbsp mixed fresh herbs (e.g. parsley, coriander, mint)
- 2 tbsp capers, drained
- 4 anchovy fillets
- grated rind and juice 1 lemon
- 2 tbsp olive oil
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