I am always looking for an interesting way to serve white fish. My husband found this recipe in one of his cookbooks: Reader’s Digest Cook Smart for a Healthy Heart. This is an interesting dish that combines white fish with lentils, and it’s packed with healthy fiber and vitamins.
Prep time: 15 minutes
Cooking time: 30 minutes
2 Tbsp extra virgin olive oil
1 onion, chopped
2 stalks celery, chopped
1 leek, chopped
1 large mild red chilies, seeded & finely chopped
¾ cup dry small green lentils (French lentils), rinsed & drained
3 cups low salt vegetable stock
1 sprig fresh thyme
1 bay leaf
juice of 1 lemon
1/8 tsp cayenne pepper
4 skinless white fish fillets, about 150 g each
pepper to taste
lemon wedges to serve
- Heat 1 Tbsp olive oil in a saucepan. Add the onion, celery, leeks and chilies; cook gently for 2 minutes.
- Stir in the lentils. Add the vegetables stock, thyme and bay leaf.
- Bring to a boil; lower heat and simmer for about 20 to 30 minutes or until the lentils are tender.
- If the lentils have not absorbed all the stock by the end of this cooking time, drain them and save the stock to make soup.
- About 10 to 15 minutes before the lentils are ready, preheat the broiler.
- Mix together the remaining 1Tbsp of oil, the lemon juice and the cayenne pepper.
- Place the fish on the broiler pan, season with pepper and brush with the oil mixture.
- Broil until the fish flakes easily (there is no need to turn the fish over).
- Spread the lentils on a serving platter and arrange the pieces of fish on top. Serve immediately with lemon wedges.