Creamy spinach and lentils complement the crispy texture of the fish for a gorgeous seafood dinner, ready in 30 minutes.
- Process onion, carrot, celery and garlic in a food processor until finely chopped. Heat 1 1/2 tbs oil in a non-stick frying pan over medium heat. Add onion mixture and bay leaf. Cook, stirring, for 5 minutes or until soft.
- Add lentils and stock. Cook, stirring occasionally, for 2 minutes or until stock is reduced by half.
- Meanwhile, process spinach in the processor until finely chopped. Add spinach and cream to the lentils. Cook, stirring, for 2 minutes or until wilted and warmed through. Season.
- While the spinach is cooking, preheat grill to high. Line a baking tray with foil. Place tomato, cut side up, on tray. Drizzle with 2 tsp of the remaining oil. Sprinkle with sugar. Season. Grill for 4-5 minutes or until tender and lightly charred. Transfer to a bowl. Stir in vinegar and 2 tsp remaining oil.
- Pat fish dry with paper towel. Sprinkle with salt. Season with pepper. Heat remaining oil in a non-stick frying pan over medium-high heat. Cook fish, skin-side down, for 3 minutes or until golden. Turn. Cook for 1-2 minutes for medium or until cooked to your liking. Divide spinach mixture, trout and tomato among plates. Sprinkle with herbs.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Cutting Board Set