This is really one DELICIOUS dish that is easy to prepare and loads with flavours. The red lentils, mixed vegetables braised in a combination of vegetable stock and sour cream make a creamy and tasty base for the white fish.
- 100 g Onion, diced
- 150 g Carrot, peeled and diced
- 100 g Broccoli stem, peeled and diced
- 2 tbsp Olive oil
- 1 clove Garlic, minced
- 200 g Red lentils
- 400 ml Vegetable stock
- 200 g 10% Sour cream
- 1 tbsp Fresh dill, chopped
- 1 tbsp Butter
- 4 Cod or sea bass fillets
- Salt and freshly ground black pepper
- Heat the olive oil in a large saucepan over medium heat. Add in diced onion, carrot and broccoli stem until softened. Add in minced garlic and red lentils, and cook, stirring, for 1 minute. Pour in stock and sour cream. Bring the mixture to a boil.
- Reduce heat and simmer, stirring occasionally, until the lentils are tender, about 15 minutes. Add in chopped dill and season, to taste, with salt and pepper.
- Melt the butter in a skillet until foaming. Season the fish lightly with salt and black pepper, then sear on both sides for 2 minutes until golden.
- To serve, spoon the lentils onto a serving plate and place the cod on top. Garnish with parsley leaf if desired.
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