Roast brill with puy lentils & shiitake mushrooms
Dare we say...a brill-iant dish for a dinner party, using firm-textured brill and nutty puy lentils
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40-50 mins
Super healthy
- 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.
Try different fish
For a slightly different version, splash out on turbot - a delicious but pricey fish. A less expensive choice would be hake.
Per serving
471 kcalories, protein 42g, carbohydrate 34g, fat 17 g, saturated fat 2g, fibre 7g, salt 0.67 g
Recipe from Good Food magazine, February 2005.
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http://www.bbcgoodfood.com/recipes/2618/
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Ingredients
- 250g puy lentils
- 2 shallots , finely chopped
- 4 tbsp olive oil
- 140g shiitake mushrooms , quartered
- 250g pack cherry or plum tomatoes , halved
- 2 tbsp capers , rinsed
- 150ml white wine
- 4 x brill 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
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ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 40-50 mins
Super healthy
Ingredients
- 250g puy lentils
- 2 shallots , finely chopped
- 4 tbsp olive oil
- 140g shiitake mushrooms , quartered
- 250g pack cherry or plum tomatoes , halved
- 2 tbsp capers , rinsed
- 150ml white wine
- 4 x brill 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
Per serving
471 kcalories, protein 42g, carbohydrate 34g, fat 17 g, saturated fat 2g, fibre 7g, salt 0.67 g
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