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White fish with Beluga lentils, peppers & capers
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280g jar Cooks’ Ingredients Chargrilled Peppers
1 leek, trimmed and sliced
2 sprigs rosemary
250g pack Merchant Gourmet Beluga Lentils (ready cooked)
½ tbsp red wine vinegar
1 tsp honey
2 tsp drained nonpareille capers in brine
240g pack cod or haddock fillets
2 lemon wedges
1. Preheat the oven to 200°C, gas mark 6. Drain the peppers, reserving 2 tbsp of the oil. Heat 1 tbsp of the oil in a large frying pan and gently cook the leek and rosemary for 3-4 minutes until softened.
2. Slice the peppers and add to the pan, heating through for a minute. Then stir in the lentils, vinegar, honey and capers, and stir over the heat until warm.
3. Transfer to a roasting tray or baking dish and top with the fish fillets. Drizzle 2 tsp oil over the fish, season and roast for 12-14 minutes, or until the fish is cooked through. Serve with lemon wedges and drizzle with the remaining oil.
Typical values per serving:
Low in saturated fat; 1 of your 5 a day.
This recipe was first published in February 2019.