1/2 cup canned peeled roasted red peppers, cut into strips
3 tablespoons sherry vinegar
2 tablespoons chopped parsley
1/2 teaspoon ground cumin
About 1/2 teaspoon salt
1/4 teaspoon cayenne pepper
4 boned, skinned striped bass or other firm-fleshed white fish fillets (about 6 oz. each)
How to Make It
In a 4- to 5-quart pan over high heat, bring lentils and 1 quart water to a boil. Reduce heat and simmer until lentils are tender to bite, 25 to 30 minutes. Drain and return to pan. Stir in caramelized onions, peppers, vinegar, parsley, cumin, 1/2 teaspoon salt, and cayenne.
Meanwhile, rinse fish and pat dry. Sprinkle lightly all over with salt and pepper. Arrange pieces slightly apart in a foil-lined 12- by 15-inch baking pan. Bake in a 400° regular or convection oven until opaque but still moist-looking in the center of the thickest part (cut to test), about 6 minutes.
Mound lentil salad equally on four dinner plates. Using a wide spatula, top each mound with a piece of fish. Serve with lemon wedges to squeeze over fish.
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