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rate
Prep 20 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 25 g dried porcini mushrooms
  • 250 g dry puy lentils
  • 3 tbsps olive oil
  • 1 red onion, finely chopped
  • 1 red pepper, seeded and sliced
  • 250 g baby plum or cherry tomatoes, halved
  • 4 white fish fillets, about 150-175g each
  • 100 g baby spinach leaves
For the Salsa Verde:
  • ½ bunch parsley
  • ½ bunch basil
  • 1 tbsp capers
  • 4 anchovy fillets
  • 1 clove garlic, peeled
  • 1 tbsp lemon juice
  • 4 tbsps olive oil
Tray-Baked Fish with Puy Lentils and Salsa Verde Tray-Baked Fish with Puy Lentils and Salsa Verde

Tray-Baked Fish with Puy Lentils and Salsa Verde

You can't beat a tray bake when it comes to a low maintenance meal, and this one is a very tasty one indeed. There is a really delicious combination of flavours and textures in the traybake itself, which is then finished off nicely when you spoon the tangy, salty, herby salsa verde over the top when serving.


You can use any fish fillet for this, such as cod, brill, bream, bass, pollock, haddock or hake as I have here. Look out for whats sustainable and seasonal.



1.    Cover the mushrooms in approximately 250 ml hot water and leave to soak for about 20 minutes. Cook the lentils in a pan of boiling water for 15-20 minutes, until they are tender. Drain well.


2.    Meanwhile, to make the salsa verde, very finely chop the parsley and basil leaves, together with the capers, anchovy fillets and garlic. Place in a bowl, mix in the lemon juice, olive oil and season with salt and pepper. Stir in a little water to loosen to a spoonable consistency if needed. Set aside until you are ready to serve. Alternatively, briefly whizz together in a small food processor or blender.


3.    Heat the oven to 200℃ / 180℃fan/gas 6. Add the oil in a roasting tray over a medium heat on the hob. Add the onion and pepper and cook for about 5 minutes until softened but not coloured. Remove from the heat and stir in the cooked lentils and halved tomatoes.


4.    Drain the mushrooms, reserving 185 ml of the soaking liquid. Roughly chop the mushrooms and stir both the mushrooms and liquor into the roasting tray.


5.    Sit the fish on top of the lentils, skin side down. Drizzle with a little olive oil then season the whole tray with salt and freshly ground black pepper. Roast in the oven for 15 minutes until the fish is cooked through and starting to become golden.


6.    Gently lift the fish from the tray. Stir the spinach into the lentils, until it is wilted. Spoon onto plates, sit the fish on to and serve with the salsa verde to spoon over.

Tray-Baked Fish with Puy Lentils and Salsa Verde

You can't beat a tray bake when it comes to a low maintenance meal, and this one is a very tasty one indeed. There is a really delicious combination of flavours and textures in the traybake itself, which is then finished off nicely when you spoon the tangy, salty, herby salsa verde over the top when serving.


You can use any fish fillet for this, such as cod, brill, bream, bass, pollock, haddock or hake as I have here. Look out for whats sustainable and seasonal.


favorite
print
rate
Prep 20 minutes
Total 1 hour
Serves
US | Metric
Ingredients
  • 25 g dried porcini mushrooms
  • 250 g dry puy lentils
  • 3 tbsps olive oil
  • 1 red onion, finely chopped
  • 1 red pepper, seeded and sliced
  • 250 g baby plum or cherry tomatoes, halved
  • 4 white fish fillets, about 150-175g each
  • 100 g baby spinach leaves
For the Salsa Verde:
  • ½ bunch parsley
  • ½ bunch basil
  • 1 tbsp capers
  • 4 anchovy fillets
  • 1 clove garlic, peeled
  • 1 tbsp lemon juice
  • 4 tbsps olive oil

1.    Cover the mushrooms in approximately 250 ml hot water and leave to soak for about 20 minutes. Cook the lentils in a pan of boiling water for 15-20 minutes, until they are tender. Drain well.


2.    Meanwhile, to make the salsa verde, very finely chop the parsley and basil leaves, together with the capers, anchovy fillets and garlic. Place in a bowl, mix in the lemon juice, olive oil and season with salt and pepper. Stir in a little water to loosen to a spoonable consistency if needed. Set aside until you are ready to serve. Alternatively, briefly whizz together in a small food processor or blender.


3.    Heat the oven to 200℃ / 180℃fan/gas 6. Add the oil in a roasting tray over a medium heat on the hob. Add the onion and pepper and cook for about 5 minutes until softened but not coloured. Remove from the heat and stir in the cooked lentils and halved tomatoes.


4.    Drain the mushrooms, reserving 185 ml of the soaking liquid. Roughly chop the mushrooms and stir both the mushrooms and liquor into the roasting tray.


5.    Sit the fish on top of the lentils, skin side down. Drizzle with a little olive oil then season the whole tray with salt and freshly ground black pepper. Roast in the oven for 15 minutes until the fish is cooked through and starting to become golden.


6.    Gently lift the fish from the tray. Stir the spinach into the lentils, until it is wilted. Spoon onto plates, sit the fish on to and serve with the salsa verde to spoon over.