Gallery

Recipe Summary

Yield:
Makes 4 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

408 calories; calories from fat 13%; protein 46g; fat 5.9g; saturated fat 1.1g; carbohydrates 44g; fiber 8.2g; sodium 451mg; cholesterol 136mg.
Advertisement
Advertisement