ROAST BRILL WITH PUY LENTILS & SHIITAKE MUSHROOMS
Dare we say...a brill-iant dish for a dinner party, using firm-textured brill and nutty puy lentils
Provided by Jo Pratt
Categories Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 471 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 34 grams carbohydrates, Fiber 7 grams fiber, Protein 42 grams protein, Sodium 0.67 milligram of sodium
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