adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Crispy skinned trout with creamed spinach and lentils
Crispy skinned trout with creamed spinach and lentils
0 Likes
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
30-minute seafood dish with creamy spinach and lentils enhancing crispy fish.
Ingredients:
  • 1 brown onion, quartered
  • 1 small carrot, coarsely chopped
  • 1 stick celery, coarsely chopped
  • 1 garlic clove, coarsely chopped
  • 60ml (1/4 cup) extra virgin olive oil light flavour
  • 1 bay leaf, fresh or dried (see Notes)
  • 400g can lentils, rinsed, drained
  • 185ml (3/4 cup) salt reduced chicken style liquid stock
  • 150g pkt baby spinach leaves
  • 80ml (1/3 cup) Cooking Cream
  • 200g grape tomatoes, halved
  • 2.50 gm caster sugar
  • 3 tsp balsamic vinegar
  • 4 (about 180g each) ocean trout fillets or salmon fillets, skin on
  • 1.80 gm sea salt
  • Baby herbs, to serve
Instructions:
  • Finely chop onion, carrot, celery, and garlic in a food processor. Heat 1 1/2 tablespoons of oil in a non-stick frying pan over medium heat. Add the chopped onion mixture and bay leaf. Cook and stir for 5 minutes or until soft.
  • Combine the lentils and stock in the pan. Cook and stir occasionally for 2 minutes, or until the stock is reduced by half.
  • Finely chop the spinach in a food processor. Stir in the chopped spinach and cooking cream into the lentils. Cook and stir for 2 minutes until the spinach wilts and everything is warmed through. Season to taste.
  • As the spinach cooks, preheat the grill to high. Cover a baking tray with foil and arrange the tomatoes cut-side up. Drizzle with 2 tsp of the remaining oil, sprinkle with sugar, and season. Grill for 4-5 minutes until tender and lightly charred. Move the tomatoes to a bowl and mix in vinegar and 2 tsp of remaining oil.
  • Dry the fish with paper towel, then season both sides with salt and pepper. Heat more oil in a non-stick frying pan over medium-high heat. Cook the fish skin-side down until golden, about 3 minutes. Flip and cook for 1-2 minutes more, until desired doneness. Serve the fish on a bed of spinach and tomatoes, garnished with herbs.

Similar Recipes