Serves: 4

Preparation Time : 10 minutes

Cooking Time: 15 minutes

Ingredients:

1 ½ cups Campbell’s Real Stock – Fish

1/2 cup dry red lentils

1 tablespoon Rogan Josh Spice Paste

600g thick skinless, boneless white fish fillets such as blueye or barramundi, cut into 5cm pieces

1 red capsicum, diced

1 x 275g punnet trussed cherry tomatoes, halved

200g green beans, trimmed and sliced

Method:

1. Heat Campbell’s Real Stock in a large deep frying pan.  Stir in lentils and spice paste, cover and cook 5 minutes.
2. Arrange fish and vegetables in the pan, cover and cook 7 – 10 minutes, depending on the thickness of the fish.

Nutritional Information per Serve: Energy 1151kJ, Protein 39g, Fat 5.9g, Saturated Fat 1.4g, Carbohydrate 13g, Fibre 6.6g, Sodium 584mg

Recipe and image kindly provided by Campbell Arnotts, visit their website for more recipes.