Roast brill with puy lentils & shiitake mushrooms
Roast brill with puy lentils & shiitake mushrooms
Dare we say...a brill-iant dish for a dinner party, using firm-textured brill and nutty puy lentils.
Preparation 50 min.
Serve 4
Ingredients:
250g puy lentils
2 shallots, finely chopped
4 tbsp olive oil
140g shiitake mushroom, quartered
250g pack cherry or plum tomatoes, halved
2 tbsp capers, rinsed
150ml white wine
3 x brill fillets, skinned - about 140-175g/5-6oz each
1 small lemon, thinly sliced
1 small bunch of flat-leaf parsley, roughly chopped
140g baby spinach leaves
Method:
- Heat oven to 200C/fan oven 180C/gas mark 6. Tip the lentils into a pan, and cover with cold water. Bring to the boil and cook for 15-20 mins until they are tender. Drain and keep to one side.
- Fry the shallots in half the oil in a shallow roasting tray on top of the hob, until softened. Increase the heat and add the mushrooms. Cook for a couple of minutes, until they are colouring around the edges. Remove the tray from the heat, then stir in the cooked lentils, halved tomatoes, capers and wine.
- Sit the fish on the lentils then top with a couple of slices of lemon and drizzle over the remaining oil. Season everything with flaked sea salt and freshly ground black pepper. Roast for 15 mins – until the fish is cooked through and beginning to go golden on top.
- Gently lift fish from the tray. Stir the parsley and spinach into lentils, until the spinach starts to wilt. Spoon onto 4 plates, sit the fish on top and serve.
