Ingredients
The following ingredients have 4 Servings
- 250g puy lentils
- 2 shallots , finely chopped
- 4 tbsp olive oil
- 140g shiitake mushroom , quartered
- 250g pack cherry or plum tomatoes , halved
- 2 tbsp capers , rinsed
- 150ml white wine
- 4 x brill (or any other white fish like cod) fillets, skinned - about 140-175g/5-6oz each
- 1 small lemon , thinly sliced
- 1 small bunch of flat-leaf parsley , roughly chopped
- 140g baby spinach leaves
Instruction
- Heat oven to 200C/fan oven 180C/gas mark 6. Tip the lentils into a pan, and cover with cold water. Bring to the boil and cook for 15-20 mins until they are tender. Drain and keep to one side.
- Fry the shallots in half the oil in a shallow roasting tray on top of the hob, until softened. Increase the heat and add the mushrooms. Cook for a couple of minutes, until they are colouring around the edges. Remove the tray from the heat, then stir in the cooked lentils, halved tomatoes, capers and wine.
- Sit the fish on the lentils then top with a couple of slices of lemon and drizzle over the remaining oil. Season everything with flaked sea salt and freshly ground black pepper. Roast for 15 mins – until the fish is cooked through and beginning to go golden on top.
- Gently lift fish from the tray. Stir the parsley and spinach into lentils, until the spinach starts to wilt. Spoon onto 4 plates, sit the fish on top and serve.
