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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.
Keep the drained oil from the peppers and use during the week in salad dressings with a pinch of paprika to boost the flavour. You can also use it for frying veg and fish. Any cooked lentils would work in this recipe, even our canned variety – just drain thoroughly. If cod or haddock aren’t available, salmon, tuna or mackerel will work too.
Typical values per serving:
Low in saturated fat/1 of your 5 a day/gluten free/high in protein
This recipe was first published in February 2019.