PREPARATION Heat oven to 400°. In a bowl, whisk orange juice and zest, 4 tsp oil, vinegar, 1/2 tsp salt, mustard and 1/4 tsp pepper. Gently stir in lentils, chopped mint and onion. Arrange fillets on a foil-lined baking sheet. Brush with remaining 1 tsp oil; season with remaining 1/4 tsp salt and 1/4 tsp pepper. Roast until fish is opaque and just cooked through, 10 minutes. Spoon lentil salad onto plates; top with fish. Garnish with orange slices and mint sprigs.
The skinny 350 calories per serving, 10 g fat (2 g saturated), 27 g carbs, 10 g fiber, 39 g protein
Fish haters, we've got your back: Five tasty dishes-there's one you'll love, we promise-and no smelly kitchen when you're done. Get ready to be hooked.
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