Fish fillet on balsamic lentils

Name: Fish fillet on balsamic lentils
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 60 g dried tomatoes; 2 Garlic cloves; 200 g Mountain Lenses; 1 collar Spring onions; 1 collar Rosemary; 300 g Fish fillet (e.g. pollack); 2 TABLESPOONS Flour; 2 TABLESPOONS Olive oil; 6-8 TABLESPOONS Balsamic vinegar; 1 knife tip Instant vegetable stock; 7-10 Tbsp Salt; 1 pinch Sugar; 7-10 Tbsp black pepper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

60 g dried tomatoes
2 Garlic cloves
200 g Mountain Lenses
1 collar Spring onions
1 collar Rosemary
300 g Fish fillet (e.g. pollack)
2 TABLESPOONS Flour
2 TABLESPOONS Olive oil
6-8 TABLESPOONS Balsamic vinegar
1 knife tip Instant vegetable stock
7-10 Tbsp Salt
1 pinch Sugar
7-10 Tbsp black pepper

Directions

1
Soak the tomatoes in 200 ml hot water. Peel and halve the garlic. Put lentils in a pot with 500 ml water and garlic. Bring to the boil, cover and cook for about 20 minutes. Clean, wash and cut spring onions into rings.
2
Drain the tomatoes and collect the water. Dice the tomatoes. Wash the rosemary, dab dry, put something aside for garnishing. Wash fish, pat dry and season with salt and pepper.
3
Turn fish in flour. Heat 1 tablespoon of oil in a coated pan. Fry the fish for 3-4 minutes on each side. Drain the lentils and let them drain. Heat 1 tablespoon of oil in a saucepan. Sauté the rosemary and spring onions briefly in it.
4
Add lentils and tomatoes. Add soaking water and vinegar, stir in broth. Season everything with salt, sugar and pepper. Serve the lentils with the fish. Garnish with rosemary.