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Ингредиенты
- 1 c. small French green or possibly brown lentils sorted, rinsed
- Â Â Caramelized Onions (see recipe)
- 1/2 c. canned peeled roasted red peppers cut into strips
- 3 Tbsp. sherry vinegar
- 2 Tbsp. minced parsley
- 1/2 tsp grnd cumin
- 1/2 tsp salt - (about)
- 1/4 tsp cayenne pepper
- 4 x boned skinned striped bass fillets - (abt 6 ounce ea)
- Â Â (or possibly other hard-fleshed white fish)
- Â Â Freshly-grnd black pepper to taste
- Â Â Lemon wedges for serving
Инструкции
- In a 4- to 5-qt pan over high heat, bring lentils and 1 qt water to a boil. Reduce heat and simmer till lentils are tender to bite, 25 to 30 min. Drain and return to pan. Stir in caramelized onions, peppers, vinegar, parsley, cumin, 1/2 tsp. salt, and cayenne.
- Meanwhile, rinse fish and pat dry. Sprinkle lightly all over with salt and pepper. Arrange pcs slightly apart in a foil-lined 12- by 15-inch baking pan. Bake in a 400 degrees regular or possibly convection oven till opaque but still moist-looking in the center of the thickest part (cut to test), about 6 min.
- Mound lentil salad equally on four dinner plates. Using a wide spatula, top each mound with a piece of fish. Serve with lemon wedges to squeeze over fish.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 4 servings | |
| Calories 9 | |
| Calories from Fat 1 | 11% |
| Total Fat 0.14g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 294mg | 12% |
| Potassium 59mg | 2% |
| Total Carbs 1.75g | 0% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.59g | 0% |
| Protein 0.33g | 1% |
