|White Fish Over Lentils|| |
Author: Daphne at Dining with an Doc
Making this recipe involves is a simple two part process: cooking the lentils on the range and cooking the fish over the hot lentils in the oven. The lentils give the fish a heartiness and bring a richness which is healthy and filling. This recipe will feed 4-6 people.
- 1 onion chopped
- 1 bell pepper chopped
- 2 cloves of garlic crushed and chopped
- 6 tablespoons extra virgin olive oil
- 1 pound of french lentils, washed and drained
- 6 cups of chicken stock
- salt and pepper
- 2-2½ pounds white fish (flounder or dover sole work well), cleaned and deboned
- Juice from 1 lemon and another lemon sliced for garnish
- Additional 1 tablespoon of olive oil
- Chopped tomato (optional)
- Chopped parsley
- Preheat oven to 350 degrees.
- Saute onion, garlic, pepper in olive oil on range top in large sauce pain until translucent.
- Add stock and lentils to sauce pan.
- Bring to a boil and then lower flame or burner to simmer.
- Cook until lentils are softened (not mushy), approximately 20-25 minutes. Lentils will cook a bit more in the oven with the fish.
- Add salt and pepper to taste to the lentil mixture, stir and drain excess liquid.
- Spread the hot lentils in a shallow roasting pain and place fish on top.
- Squeeze lemon over fish. You can add more salt and pepper on the fish. As an additional option, spread diced tomatoes over the fish. Top with sliced lemon, chopped parsley and drizzle lightly with olive oil.
- Cover with aluminum foil and place into oven.
- Cook until fish is no longer translucent, but white and firm. Depending on the thickness of the fish, the average time will be about 15-20 minutes.
- Serve immediately.