Warm Lentil & Spinach Salad with Pan-Roasted Fish
Lentils with a delicious, tangy dressing form the platform for your preferred fish in this nutritious meal, which goes down well in any season. It's all put together in one pan, which is appealing to people who don't like to wash dishes! The original version of this recipe can be found on The Bittman Project, a site with a variety of vegetarian offerings.
Other ways to cook this versatile pulse: Luscious Lentil Curry, Moroccan Lentils (Mujadara) - Instant Pot & Stove, Lentil & Pasta Soup
Serves: 4
Time: 45 minutes
Ingredients
1 cup green lentils
1 large or 2 small shallots, trimmed, peeled, and left whole
1/4 cup extra virgin olive oil, or more to taste
1 lemon, halved, or more to taste
2 tablespoons whole grain mustard, or more to taste
2 tablespoons chopped fresh tarragon leaves
Pepper
10 to 16 ounces spinach leaves, trimmed and rinsed well
About 1 pound fish fillets, skin on or off
Salt, preferably kosher or other coarse salt
Method
Rinse and pick over the lentils in a strainer under running water. Put them in a large pot with the shallot, 4 cups water, and a generous pinch of salt. (You’re going to need the space later so resist the urge to use a saucepan.) Bring to a boil, then reduce the heat so the liquid bubbles steadily. Cover and cook, stirring once or twice, for 15 minutes before checking for doneness. You want them to be tender without getting mushy and breaking apart. Keep checking every couple minutes until they’re ready.
Drain the lentils and cool quickly under cold tap water. (No need to rinse out the pot.) Fish out the shallot, chop it, and add it to the pot with the olive oil and turn the heat to medium. When the shallot starts sizzling (it won’t colour much), adjust the heat to medium-low and squeeze in 2 tablespoons lemon juice.
Add the coarse mustard, black pepper, and tarragon. Taste for salt and add more lemon juice if you’d like. Stir to combine; the dressing won’t emulsify, but that’s okay. Spoon 4 tablespoons into a small bowl and reserve.
Return the lentils to the pot and toss to coat with the dressing in the pot. Add the spinach leaves and stir until they just start to darken and soften. Cover, remove from heat, and let the salad sit while you cook the fish.
Put a dry skillet over high heat until it’s scorching hot OR use a touch of olive oil to grease the pan (your choice, depending on the fish). Sprinkle the bottom with salt, then add the fish, skin side down if it has skin. Cook, lowering the heat a tad if you smell burning, until the skin is well browned and the fillets release easily from the pan, about 5 minutes. Turn the fish and cook until it flakes.
Taste the lentils and adjust the seasoning, adding more olive oil, lemon, or mustard as needed. Drizzle the fish with the reserved dressing and serve.
Lentils with a delicious, tangy dressing form the platform for your preferred fish in this nutritious meal, which goes down well in any season. It's all put together in one pan, which is appealing to people who don't like to wash dishes! The original version of this recipe can be found on The Bittman Project, a site with a variety of vegetarian offerings.
Other ways to cook this versatile pulse: Luscious Lentil Curry, Moroccan Lentils (Mujadara) - Instant Pot & Stove, Lentil & Pasta Soup
Serves: 4
Time: 45 minutes
Ingredients
1 cup green lentils
1 large or 2 small shallots, trimmed, peeled, and left whole
1/4 cup extra virgin olive oil, or more to taste
1 lemon, halved, or more to taste
2 tablespoons whole grain mustard, or more to taste
2 tablespoons chopped fresh tarragon leaves
Pepper
10 to 16 ounces spinach leaves, trimmed and rinsed well
About 1 pound fish fillets, skin on or off
Salt, preferably kosher or other coarse salt
Method
Rinse and pick over the lentils in a strainer under running water. Put them in a large pot with the shallot, 4 cups water, and a generous pinch of salt. (You’re going to need the space later so resist the urge to use a saucepan.) Bring to a boil, then reduce the heat so the liquid bubbles steadily. Cover and cook, stirring once or twice, for 15 minutes before checking for doneness. You want them to be tender without getting mushy and breaking apart. Keep checking every couple minutes until they’re ready.
Drain the lentils and cool quickly under cold tap water. (No need to rinse out the pot.) Fish out the shallot, chop it, and add it to the pot with the olive oil and turn the heat to medium. When the shallot starts sizzling (it won’t colour much), adjust the heat to medium-low and squeeze in 2 tablespoons lemon juice.
Add the coarse mustard, black pepper, and tarragon. Taste for salt and add more lemon juice if you’d like. Stir to combine; the dressing won’t emulsify, but that’s okay. Spoon 4 tablespoons into a small bowl and reserve.
Return the lentils to the pot and toss to coat with the dressing in the pot. Add the spinach leaves and stir until they just start to darken and soften. Cover, remove from heat, and let the salad sit while you cook the fish.
Put a dry skillet over high heat until it’s scorching hot OR use a touch of olive oil to grease the pan (your choice, depending on the fish). Sprinkle the bottom with salt, then add the fish, skin side down if it has skin. Cook, lowering the heat a tad if you smell burning, until the skin is well browned and the fillets release easily from the pan, about 5 minutes. Turn the fish and cook until it flakes.
Taste the lentils and adjust the seasoning, adding more olive oil, lemon, or mustard as needed. Drizzle the fish with the reserved dressing and serve.