Roast brill with puy lentils & shiitake mushrooms

Roast brill with puy lentils & shiitake mushrooms

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(3 ratings)

Ready in 40-50 mins

Easy

Serves 4
Dare we say...a brill-iant dish for a dinner party, using firm-textured brill and nutty puy lentils

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal471
  • fat17g
  • saturates2g
  • carbs34g
  • sugars0g
  • fibre7g
  • protein42g
  • salt0.67g
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Ingredients

  • 250g puy lentils
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 2 shallot, finely chopped
    Shallot

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 140g shiitake mushroom, quartered
  • 250g pack cherry or plum tomatoes, halved
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 2 tbsp capers, rinsed
    Capers

    Capers

    kay-per

    Capers are the small flower buds of the Capparis shrub, which grows in the Mediterranean. As…

  • 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
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 1 small bunch of flat-leaf parsley, roughly chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 140g baby spinach leaves
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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.

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Comments (4)

SueChef1's picture
5

I forgot the puy lentils so instead made it with sliced potatoes.
The dish looks (and tastes) really scrummy and it's easy peasy to boot!

Carlyh86's picture

Just made this. Lovely flavours and very easy to make.

analila14's picture

We prepared it today. It was delicious.

analila14's picture

We tried it today, it was delicious!

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