Baked fish with lentils, tomato and lemon

Готовим Fish Baked fish with lentils, tomato and lemon

Lentils add a wonderful flavour and texture to this satisfying baked fish.

Lables: High fibre High protein Low carb Low kilojoule Low sugar Lower gi Egg free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Preheat oven to 220°C. Heat a non-stick pan over a high heat. Lightly spray the fish with oil and cook for 1-2 minutes each side until golden. Spread the beans over the base of a large baking dish and top with the lentils and garlic.
  2. Place the fish, tomatoes and lemon halves on top. Drizzle with the olive oil and scatter over the olives and capers. Season with salt and pepper.
  3. Bake for 10 minutes. Divide among serving plates. Spoon the pan juices over the fish. Serve with the lemon.

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Olive oil spray
4 trevalla-cod fillets
500g green beans, trimmed
2 x 400g can lentils, drained, rinsed
1 garlic clove, sliced
4 Roma tomatoes, sliced lengthways
2 lemons, halved
2 tbsp olive oil
1/3 cup pitted Kalamata olives
1/4 cup drained capers
Salt & freshly ground pepper

Adv

Autors
Preparation time
12
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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