Baked fish with roasted tomatoes and lentils
(at time of publication)
- 2 teaspoons olive oil
- 1 small red onion, finely chopped
- 1 large stalk celery, finely chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 cup dried puy lentils, rinsed, drained
- 1 cup water
- 1 cup reduced-salt chicken stock
- 250g cherry tomatoes
- 4 x 150g firm white fish fillets
- 1 lemon, cut in wedges
- 4 cups mixed salad greens, to serve
- 4 tablespoons vinaigrette (made with 2 parts balsamic vinegar and 1 part olive oil)
1 Preheat oven to 200°C and line a large tray with baking paper.
2 To prepare lentils, heat oil in a medium-sized saucepan over a medium heat. Cook onion and celery for 5 minutes, stirring, until softened. Add garlic and cook, stirring, for 1 minute or until fragrant.
3 Add bay leaf, lentils and 250ml water. Bring to the boil, then reduce heat to low. Partially cover and simmer for 30 minutes, stirring occasionally, or until lentils are tender, adding extra water if lentils become too dry. Season with freshly ground black pepper.
4 Meanwhile, place tomatoes and fish on prepared tray. Roast in preheated oven for 12-15 minutes, or until fish is cooked through and tomatoes are wilted.
5 To serve, divide lentils among serving plates, top with a fish fillet, some roasted tomatoes and a lemon wedge with a side of salad dressed with vinaigrette.
Make it gluten free: Use gluten-free stock.
Make leftovers into lunch! Use lentils as the base for a salad: add spinach, tomatoes, cucumber, feta and capsicum.
Nutrition Info (per serve)
Total fat 10g
–Saturated fat 2g
Dietary fibre 6g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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