Hot Lentils Cold Trout Recipes

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TROUT WITH LENTILS



Trout With Lentils image

This can be served warm or cold over a bed of greens. I prefer to just serve the fish over the lentils, rather than mixing it up. From Cooking Light.

Provided by Vino Girl

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 teaspoon olive oil
1/4 cup leek, chopped
1/4 cup carrot, finely chopped
2 cloves garlic, minced
1 cup dried lentils
1/2 cup water
1 (14 ounce) can reduced-sodium chicken broth
1/4 cup celery, chopped
1 tablespoon fresh parsley, finely chopped
1 tablespoon sherry wine vinegar
1/2-3/4 teaspoon salt, divided
1/2 teaspoon fresh ground black pepper, divided
2 (6 ounce) trout fillets
cooking spray

Steps:

  • Heat oil in a medium pan over medium-high heat.
  • Add leeks, carrots, and garlic; saute for 2 minutes.
  • Stir in lentils, water, and broth; bring to a boil.
  • Cover and reduce heat; simmer for 25 minutes or until lentils are tender and liquid is almost absorbed.
  • Remove from heat.
  • Add celery, parsley, vinegar, 1/2 tsp salt, and 1/4 tsp pepper; stir to combine with the lentil mixture.
  • Preheat broiler.
  • Sprinkle fillets with the remaining salt (I omit) and pepper, and place them on a baking sheet coated with cooking spray.
  • Broil for 5 minutes or until fish flakes easily with a fork.
  • Break fish into chunks and add to lentil mixture.
  • Toss gently to combine.

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