Grilled Fish Warm Lentil Salad & GSM

Mike De Fazio

June 11, 2024

*Pro tip – Make a double batch of the lentils and have with grilled chicken tenderloins for the lunch.

Quick and delicious this is a go to Monday night dinner. Break the stereotype that fish always goes with white wine. Drop past your local fish monger on the way home from work and grab a few fillets of your favourite white fish we like to use swordfish, snapper, barramundi, or flathead. This dish will be on the table in under 30 minutes.

Ingredients

2 fillets fish
1 lemon
1 tbsp butter
1 carrot, finely diced
2 garlic cloves
500g puy lentils (green or French lentils)
2 French shallots, finely diced
salt and fresh ground pepper
a few sprigs of thyme
½ bunch tarragon, leaves picked and chopped
2 tbsp grapeseed oil
1.5 tbsp balsamic vinegar
2 celery stalks, finely diced
and don’t forget the crunchy bread

Listen to: Spiderbait - Ivy and the big apples

Watch: High Fidelity

Method

For the salad

Put lentils, shallots, celery, carrot, and thyme in a saucepan, cover with water, and bring to a boil.

Reduce heat and let simmer for 20 minutes until lentils are tender. Drain and transfer to a bowl.

In a small bowl, mix tarragon, oil, and vinegar. Season to taste.

Combine the vinaigrette with lentils and veggies. Taste and adjust seasoning as needed.

For the fish

Dry the fish with clean paper towel and season both sides.

Start with a cold large nonstick frying pan, Add some good olive oil to the pan, and place the fish skin side down cook for 5 minutes on high heat. (No peaking trust the process)

Flip the fish, add butter, garlic cloves and thyme and baste the fish as you finish cooking for another 2 minutes.

Plate with a serve of lentil salad and a wedge of lemon and crunchy bread