Tray-Baked Brill and Puy Lentils with Salsa Verde

Name: Tray-Baked Brill and Puy Lentils with Salsa Verde
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: Serves 4
Ingredients: 250 g/9 oz/1⅔ cups baby plum or cherry tomatoes, halved; 1 red onion, finely sliced; 1 red pepper, deseeded and sliced; 250 g/9 oz/1¼ cups Puy lentils; 3 tbsp olive oil, plus extra for drizzling; 25 g/1 oz dried porcini mushrooms; 1 tbsp capers; 4 anchovy fillets; 1 small bunch of parsley, leaves stripped; 1 small bunch of basil, leaves stripped; sea salt and freshly ground black pepper; 4 brill fillets, about 150–175g/5½–6oz each; 100 g/3½ oz/2 cups baby spinach leaves; 4 tbsp olive oil; 1 tbsp lemon juice; 1 garlic clove

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 20

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

You can use other white fish for this, such as cod, bream, bass, haddock or pollock. My personal favourite is the meaty texture and delicate flavour of brill. There is a lovely combination of flavours and textures in this dish and it is all finished off nicely when you spoon the tangy, salty, herby salsa verde over the top when serving.

Ingredients

25 g/1 oz dried porcini mushrooms
250 g/9

Fish course
Stew
Pescatarian
Gluten-free

Method

Cover the mushrooms with about 250ml/9fl oz/1 cup hot water and leave to soak for 20 minutes. Cook the lentils in a pan of boiling water for 15–20 minutes until they are tender. Drain well.

Meanwhile, make the salsa verde. Very finely chop the parsley and basil leaves, capers, anchovy fillets and garlic. Put everything in a bowl, mix in the lemon juice and olive oil, and season with sal