Crispy-skin trout with creamed spinach and lentils

SERVES: 4 PREP: 10 minutes COOK: 10 minutes Ingredients

1 brown onion, quartered 1 small carrot, coarsely chopped

1 stick celery, coarsely chopped

1 garlic clove, coarsely chopped

60ml (1/4 cup) extra virgin olive oil

1 bay leaf, fresh or dried (see tip)

400g can lentils, rinsed, drained

185ml (3/4 cup) saltreduced chicken-style liquid stock

150g pkt baby spinach leaves 80ml (1/3 cup) light thickened cooking cream 200g grape tomatoes, halved

1/2 tsp caster sugar

3 tsp balsamic vinegar 4 (about 180g each) ocean trout fillets or salmon fillets, skin on

3/4 tsp sea salt

Baby herbs, to serve

Method

1. Process onion, carrot, celery and garlic in a food processor until finely chopped. Heat 1 1/2 tbsp oil in a nonstick 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.

TIP: Store fresh bay leaves in a snaplock bag in the freezer for up to 3 months. Add them to dishes such as soups and casseroles straight from the freezer.