Fried fish on red balsamic lentils

Name: Fried fish on red balsamic lentils
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 250 g Fish fillet; 7-10 Tbsp (e.g. Pangasius; fresh or frozen); 300 g Potatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 100 g red lentils; 1 (approx. 150 g) small stick of leek or 3 spring onions; 2 TEASPOONS Oil; 1 TEASPOON Vegetable broth; 7-10 Tbsp a few squirts of lemon juice; 1-2 TABLESPOONS Balsamic vinegar

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 2

250 g Fish fillet
7-10 Tbsp (e.g. Pangasius; fresh or frozen)
300 g Potatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
100 g red lentils
1 (approx. 150 g) small stick of leek or 3 spring onions
2 TEASPOONS Oil
1 TEASPOON Vegetable broth
7-10 Tbsp a few squirts of lemon juice
1-2 TABLESPOONS Balsamic vinegar

Directions

1
Defrost frozen fish. Peel, wash and cut potatoes into large pieces. Cover and cook in salted water for about 20 minutes. Rinse and drain the lentils. Clean, wash and cut leek into fine strips.
2
Heat 1 teaspoon of oil in a saucepan. Sauté the leek in it. Add lentils, 3/8 l water and stock, bring to the boil. Cover and cook for about 10 minutes.
3
Wash the fillets, dab dry and cut into longish pieces. Sprinkle with lemon juice and season with salt and pepper.
4
Heat 1 teaspoon of oil in a coated frying pan. Fry the fish fillets for 3-4 minutes on each side. Season lentils with vinegar, salt, pepper and 1 pinch of sugar. Arrange the fish on top. Drain and add the potatoes.