Back to Recipe Menu

Roasted fish steaks with a warm salad of lentils, spinach & artichokes


  • Preheat oven to 180°C fan forced (200°C normal).
  • Rinse the lentils in cold water. Then drain and place them in a heavy-bottomed pot with 4 cups fresh cold water and gently simmer for 20 mins. Drain well and set aside.
  • Heat a thin layer of oil in a large heavy-bottomed pan (that can go into the oven) and seal the seasoned fish on one side. Then turn over and cook in the oven for about 5-7 mins.
  • At the same time, heat a little oil in another large pan and gently sauté the bacon, onion, celery and carrot until tender, stirring now and again.
  • Add the lentils with a little salt. Toss well and then add about 1 cup stock. Mix and cook until the liquid has reduced a bit.
  • Then add the spinach, artichokes, vinegar, mustard and parsley. Mix until well combined and cook to heat, adding more stock if needed.
  • To serve, spoon the lentil salad into individual flat soup bowls and top with the fish and a sprinkling of fresh oil.


  • 1 cup green lentils
  • olive oil
  • 4 x 180 gm fish steaks, eg. salmon
  • sea salt & freshly ground pepper
  • 2 rindless bacon rashers, finely diced
  • ½ onion, finely diced
  • 1 celery stalk, finely diced
  • ½ medium carrot, finely diced
  • 1-2 cups chicken stock
  • a handful of spinach leaves, washed well
  • 4 small marinated artichokes, drained & quartered
  • a splash of red wine vinegar
  • a good dollop of grain mustard
  • 1 heaped tbsp roughly chopped Italian (flat leaf) parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm