• Remove smooth dory fillets from packaging and pat dry with paper towel.
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook fish in batches until just cooked through, 5-6 minutes
each side.
• In the last minute of cook time, sprinkle over savoury seasoning, gently 
turning fish to coat.

TIP: White fish is cooked through when the centre turns from translucent to 
white.
TIP: Add extra oil between batches if needed so the fish doesn't stick to the pan. 

• Meanwhile, slice tomato into thin wedges.
• Roughly chop cucumber.
• Drain and rinse lentils. 

• In a large bowl, combine plant-based basil pesto with a drizzle of olive oil
and vinegar. Add mixed salad leaves, lentils, tomato and cucumber. Toss 
to coat and season to taste with salt and pepper. 

• Divide ‘pesto’ lentil salad between bowls. 
• Top with seasoned white fish to serve. Enjoy!