Crispy skinned trout with creamed spinach and lentils

Creamy spinach and lentils complement the crispy texture of the fish for a gorgeous seafood dinner, ready in 30 minutes.

Recipe «Crispy skinned trout with creamed spinach and lentils» presented in category Recipes / Fish, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 1 brown onion, quartered, 1 small carrot, coarsely chopped, 1 stick celery, coarsely chopped, 1 garlic clove, coarsely chopped, 60ml Cobram Estate Extra Virgin Olive Oil Light Flavour , 1 bay leaf, fresh or dried, 400g can lentils, rinsed, drained, 185ml Massel salt reduced chicken style liquid stock , 150g pkt baby spinach leaves, 80ml light thickened cooking cream, 200g grape tomatoes, halved, 1/2 tsp caster sugar, 3 tsp balsamic vinegar, 4 ocean trout or salmon fillets, skin on, 3/4 tsp sea salt, Baby herbs, to serve.

Ingredients:

• 1 brown onion, quartered 
• 1 small carrot, coarsely chopped 
• 1 stick celery, coarsely chopped 
• 1 garlic clove, coarsely chopped 
• 60ml Cobram Estate Extra Virgin Olive Oil Light Flavour 
• 1 bay leaf, fresh or dried 
• 400g can lentils, rinsed, drained 
• 185ml Massel salt reduced chicken style liquid stock 
• 150g pkt baby spinach leaves 
• 80ml light thickened cooking cream 
• 200g grape tomatoes, halved 
• 1/2 tsp caster sugar 
• 3 tsp balsamic vinegar 
• 4 ocean trout or salmon fillets, skin on 
• 3/4 tsp sea salt 
• Baby herbs, to serve 

Instructions

1. 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.
2. Add lentils and stock. Cook, stirring occasionally, for 2 minutes or until stock is reduced by half.
3. 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.
4. 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.
5. 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.