Fish fillet on balsamic lentils

AUTHOR
Pat Ware
DIFFICULTY
easy
RATING
4 1
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 4
  • 60 g dried tomatoes
  • 2 Garlic cloves
  • 200 g Mountain Lenses
  • 1 collar Spring onions
  • 1 collar Rosemary
  • 300 g Fish fillet (e.g. pollack)
  • 2 TABLESPOONS Flour
  • 2 TABLESPOONS Olive oil
  • 6-8 TABLESPOONS Balsamic vinegar
  • 1 knife tip Instant vegetable stock
  • 7-10 Tbsp Salt
  • 1 pinch Sugar
  • 7-10 Tbsp black pepper

Directions

  1. 1

    Soak the tomatoes in 200 ml hot water. Peel and halve the garlic. Put lentils in a pot with 500 ml water and garlic. Bring to the boil, cover and cook for about 20 minutes. Clean, wash and cut spring onions into rings.

  2. 2

    Drain the tomatoes and collect the water. Dice the tomatoes. Wash the rosemary, dab dry, put something aside for garnishing. Wash fish, pat dry and season with salt and pepper.

  3. 3

    Turn fish in flour. Heat 1 tablespoon of oil in a coated pan. Fry the fish for 3-4 minutes on each side. Drain the lentils and let them drain. Heat 1 tablespoon of oil in a saucepan. Sauté the rosemary and spring onions briefly in it.

  4. 4

    Add lentils and tomatoes. Add soaking water and vinegar, stir in broth. Season everything with salt, sugar and pepper. Serve the lentils with the fish. Garnish with rosemary.

Nutrition Facts

KCAL
320 kcal
CARBS
36 g
FATS
6 g
PROTEINS
29 g