Roasted white Fish with Leeks & Lentils
Thanks to the wife of a client for this very tasty recipe. Lentils are tasty, filling and a super source of fibre as long as they agree with your bowel.
This is a fast recipe, especially if you use tinned lentils.
1 Serving : 30g Carb kcal 585
One serving
| Fibre | Protein | Carbohydrate | Fat |
|---|---|---|---|
| 11g | 48g | 30g | 31g |
Ingredients
Serves 2
200g x 2, hake fillets with skin on
400g tin of green lentils, 240g drained
150g half a medium leek
300g, 1 large red pepper
20g, a handful of fresh parsley
30ml olive oil for the dresssing
15ml vinegar (red wine or apple cider)
20ml olive oil for first bake
capers, chopped
Method
- Pre-heat the oven to 180
- Chop the leek, red pepper and parsley
- Rinse the tin of lentils under a cold tap and leave to drain
- Toss the chopped leek and red pepper in 20ml oil and bake for 15 mins on a flat baking tray
- Mix in the lentils and add the fish, skin side up, on top
- Pour over the oil, capers and vinegar, all mixed together
- Season with salt and black pepper
- Bake for another 10 mins, turning on the grill for the last few mins to slightly brown the skin of the fish
- Serve.
