Name: Tray-Baked Brill and Puy Lentils with Salsa Verde
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: Serves 4
Ingredients: 250 g/9 oz/1⅔ cups baby plum or cherry tomatoes, halved; 3 tbsp olive oil, plus extra for drizzling; 1 red onion, finely sliced; sea salt and freshly ground black pepper; 250 g/9 oz/1¼ cups Puy lentils; 100 g/3½ oz/2 cups baby spinach leaves; 1 small bunch of parsley, leaves stripped; 1 tbsp capers; 1 garlic clove; 4 anchovy fillets; 4 tbsp olive oil; 1 tbsp lemon juice; 25 g/1 oz dried porcini mushrooms; 4 brill fillets, about 150–175g/5½–6oz each; 1 red pepper, deseeded and sliced; 1 small bunch of basil, leaves stripped

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 20

Appears in

In the Mood for Healthy Food

By Jo Pratt

Published 2015

About

You can use other white fish for this, such as cod, bream, bass, haddock or pollock. My personal favourite is the meaty texture and delicate flavour of brill. There is a lovely combination of flavours and textures in this dish and it is all finished off nicely when you spoon the tangy, salty, herby salsa verde over the top when serving.

Ingredients

25 g/1 oz dried porcini mushrooms
250 g/9

Method

Cover the mushrooms with about 250ml/9fl oz/1 cup hot water and leave to soak for 20 minutes. Cook the lentils in a pan of boiling water for 15–20 minutes until they are tender. Drain well.

Meanwhile, make the salsa verde. Very finely chop the parsley and basil leaves, capers, anchovy fillets and garlic. Put everything in a bowl, mix in the lemon juice and olive oil, and season with sal

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Tray-Baked Brill and Puy Lentils with Salsa Verde

Ingredients

Method

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