Light & dark choc puds
Sheer heaven in every mouthful and easy to make
Roast brill with puy lentils & shiitake mushrooms
- Preparation and cooking time
- Total time
- Ready in 40-50 mins
- Easy
- Serves 4
Skip to ingredients
- 250g puy lentils
- 2 shallotsfinely chopped
- 4 tbsp olive oil
- 140g shiitake mushroomquartered
- 250g pack cherry or plum tomatoeshalved
- 2 tbsp capersrinsed
- 150ml white wine
- 4 x brill(or any other white fish like cod) fillets, skinned - about 140-175g/5-6oz each
- 1 small lemonthinly sliced
- 1 small bunch of flat-leaf parsleyroughly chopped
- 140g baby spinachleaves
Nutrition: per serving
- kcal471
- fat17g
- saturates2g
- carbs34g
- sugars0g
- fibre7g
- protein42g
- salt0.67glow
Method
step 1
Heat oven to 200C/fan oven 180C/gas mark 6. Tip the lentils into a pan, and cover with cold water. Bring to the boil and cook for 15-20 mins until they are tender. Drain and keep to one side.
step 2
Fry the shallots in half the oil in a shallow roasting tray on top of the hob, until softened. Increase the heat and add the mushrooms. Cook for a couple of minutes, until they are colouring around the edges. Remove the tray from the heat, then stir in the cooked lentils, halved tomatoes, capers and wine.
step 3
Sit the fish on the lentils then top with a couple of slices of lemon and drizzle over the remaining oil. Season everything with flaked sea salt and freshly ground black pepper. Roast for 15 mins – until the fish is cooked through and beginning to go golden on top.
step 4
Gently lift fish from the tray. Stir the parsley and spinach into lentils, until the spinach starts to wilt. Spoon onto 4 plates, sit the fish on top and serve.
