This is one of my go to recipes when I haven’t been prepared and need to pick up something on the way home from work! It’s quick and easy and pretty healthy as lentils are a great grain, high in protein and fibre. Leftover lentil salad can be boxed up and taken to work the next day also!
1 banana shallot or onion, finely chopped
1 clove of garlic, grated
1 tablespoon mixed herbs
1 teaspoon of chilli flakes
Knob of butter
Packet of puy lentils (these are bloody great)
Half an aubergine, cubed
Handful of cherry tomatoes, halved
100g Feta Cheese, crumbled
Packet of asparagus tips
2 white fish fillets – I used basa for this but Seabass would have been the preferred option, or alternatively cod.
Heat the oven to 180 degrees Celsius (fan), put the aubergine and asparagus on a baking tray, drizzle with olive oil and cook in the oven for about 30 minutes (after about 15 remove the asparagus and wrap in foil).
Once you have removed the asparagus get cracking on the rest:
In a frying pan add a drizzle of olive oil with the shallot/onion, garlic, mixed herbs and chilli flakes. Cook this for about 5 minutes stirring to let the flavours infuse and allow the onion to turn golden.
Meanwhile, in a large pan heat the butter. When it is hot (be careful here as you do not want the butter to burn so be quick!) add the fish and fry in the butter for about 5-6 minutes each side on a medium heat. You want the fish to be flaky and the outside to be golden and crispy.
While you are timing the fish on its second side, open the packet of lentils and add to the pan with the onions in. Stir to incorporate everything and allow these to heat for 2-3 minutes.
Plate up! With the lentils, add the asparagus, aubergine and cherry tomatoes and crumble over some feta.
Enjoy and let me know your thoughts!
Love, A, x.