Fish fillet on balsamic lentils

AUTHOR
Cassandra Brock
DIFFICULTY
easy
RATING
3 3
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 100 g dried tomatoes
  • 2 Garlic cloves
  • 250 g Mountain or dish lenses
  • 1 collar Spring onions
  • 1 Branch rosemary
  • 750 g Fish fillet (e.g. pollack)
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 3-4 Tbsp Flour
  • 3 TABLESPOONS Oil (e.g. olive oil)
  • 6-8 TABLESPOONS Balsamic vinegar

Directions

  1. 1

    Soak the tomatoes in approx. 1/4 l hot water. Peel and halve the garlic. Boil lentils and garlic in 1/2 l water. Cover and cook for 30-40 minutes

  2. 2

    Clean, wash and cut the spring onions into rings. Wash and coarsely chop the rosemary. Drain the tomatoes and collect the soaking water. Dice the tomatoes finely

  3. 3

    Wash the fish, dab dry and cut into bite-sized pieces. Season with salt and pepper. Turn in flour and fry in 2 tablespoons of hot oil on each side for 3-4 minutes. Drain the lentils if necessary

  4. 4

    Fry the rosemary and spring onions in 1 tbsp. hot oil. Add lentils, tomatoes, tomato water and vinegar and bring everything to the boil. Season to taste with salt, pepper and sugar. Arrange lentils and fish. Tastes good with farmhouse bread

Nutrition Facts

KCAL
500 kcal
CARBS
46 g
FATS
10 g
PROTEINS
53 g

Categories & Tags

Main DishesFish