zoom White fish with Beluga lentils, peppers & capers
  • Save to your scrapbook
  • Save to your scrapbook

    White fish with Beluga lentils, peppers & capers

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    White fish with Beluga lentils, peppers & capers

    • Gluten Free
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes

    Serves: 2

    Ingredients

    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 

    Method

    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.
     

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars

    Glossary