Fish with Spicy Green Lentils

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.

Fish with Spicy Green Lentils

Prep time: 15 minutes

Cooking time: 30 minutes

Servings: 4



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.