Fish with Leek and Tomatoes on Bed Of Lentils
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g fish fillet (s) (white fish fillets, e.. cod, saithe or panasius)
- 1 leek
- 3 large tomato (s)
- 250 g lentils, red
- 1 onion (s)
- 1 shot white wine
- 500 ml broth
- 1 tablespoon olive oil
- Fennel seeds
- salt and pepper
- 1 teaspoon parsley, chopped
- 2 tablespoon lemon juice
Print Recipe
Pin Recipe Instructions
- First cut the onion into small pieces, sweat it in a saucepan, place the lentils on top and add part of the broth until they are well covered. Simmer for about 10 minutes until they are soft and have absorbed the liquid.
- In the meantime, cut the leek into rings and the tomatoes into eighths. Sweat briefly in a pan and deglaze with the white wine. Season to taste with salt, pepper and the fennel seeds (also works well with thyme, sage or whatever is on hand) and pour on the rest of the broth.
- Also season the fish fillets with salt, pepper and drizzle with lemon and then place on the vegetables. Cook on a low heat for 5 minutes.
- Arrange a bed of lentils on 4 plates and spread the fish and vegetables on top. Sprinkle with parsley. I like to have a slice of bread with it, but it goes very well without it, just like that.
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