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Serves: 6

1/2 cup (125 mL) black lentils 1 pint (about 2 cups/500 mL) cherry to­ma­toes, halved

1/2 cup (125 mL) Kala­mata olives, halved

3 green onions, thinly sliced 1 le­mon, thinly sliced

1 1/2 cups (375 mL) veg­etable broth or wa­ter

4 to 6 fil­lets, 6 oz (175 g) each, cod or other thick white fish, skin off

Sea salt

Freshly ground pep­per Le­mon-flavoured vinai­grette

1. Pre­heat oven to 400 F (200 C). Lightly oil a bak­ing dish, 9 x 9 inches (23 x 23 cm). Com­bine in the bak­ing dish the lentils, to­ma­toes, olives, onions, lemons and pour veg­etable broth over all, mak­ing sure lentils are sub­merged.

2. Bake un­cov­ered in pre­heated oven for 30 min­utes or un­til lentils are cooked al dente and to­ma­toes are ten­der. Re­move dish from oven.

3. Pat fish dry with pa­per tow­els, sea­son with salt and pep­per, and place on veg­eta­bles in pan. Roast for 10 to 12 min­utes un­til fish is cooked through, opaque, and flakes with a fork.

4. Serve at once, the fish lightly driz­zled with vinai­grette.

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