Crispy skinned trout with creamed spinach and lentils

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Crispy skinned trout with creamed spinach and lentils

(10) Rate it

  • 0:10 Prep
  • 0:20 Cook
  • 4 Servings
  • Easy

Creamy spinach and lentils complement the crispy texture of the fish for a gorgeous seafood dinner, ready in 30 minutes.

Featured in
Quick meals, Main recipes

Ingredients

  • 1 brown onion, quartered
  • 1 small carrot, coarsely chopped
  • 1 stick celery, coarsely chopped
  • 1 garlic clove, coarsely chopped
  • 60ml (1/4 cup) Cobram Estate Extra Virgin Olive Oil Light Flavour
  • 1 bay leaf, fresh or dried (see Notes)
  • 400g can lentils, rinsed, drained
  • 185ml (3/4 cup) Massel salt reduced chicken style liquid stock
  • 150g pkt baby spinach leaves
  • 80ml (1∕3 cup) light thickened cooking cream
  • 200g grape tomatoes, halved
  • 1/2 teaspoon caster sugar
  • 3 teaspoons balsamic vinegar
  • 4 (about 180g each) ocean trout fillets or salmon fillets, skin on
  • 3/4 teaspoon sea salt
  • Baby herbs, to serve

Method

  • Step 1
    Process onion, carrot, celery and garlic in a food processor until finely chopped. Heat 1 1/2 tbs oil in a non-stick frying pan over medium heat. Add onion mixture and bay leaf. Cook, stirring, for 5 minutes or until soft.
  • Step 2
    Add lentils and stock. Cook, stirring occasionally, for 2 minutes or until stock is reduced by half.
  • Step 3
    Meanwhile, process spinach in the processor until finely chopped. Add spinach and cream to the lentils. Cook, stirring, for 2 minutes or until wilted and warmed through. Season.
  • Step 4
    While the spinach is cooking, preheat grill to high. Line a baking tray with foil. Place tomato, cut side up, on tray. Drizzle with 2 tsp of the remaining oil. Sprinkle with sugar. Season. Grill for 4-5 minutes or until tender and lightly charred. Transfer to a bowl. Stir in vinegar and 2 tsp remaining oil.
  • Step 5
    Pat fish dry with paper towel. Sprinkle with salt. Season with pepper. Heat remaining oil in a non-stick frying pan over medium-high heat. Cook fish, skin-side down, for 3 minutes or until golden. Turn. Cook for 1-2 minutes for medium or until cooked to your liking. Divide spinach mixture, trout and tomato among plates. Sprinkle with herbs.

  • High protein
  • Low carb
  • Lower gi

Nutrition

  • 2711 kj

    Energy

  • 41g

    Fat Total

  • 11g

    Saturated Fat

  • 5g

    Fibre

  • 58g

    Protein

  • 11g

    Carbs (total)

All nutrition values are per serve

Notes

Store fresh bay leaves in a snaplock bag in the freezer for up to 3 months. Add them to dishes such as soups and casseroles straight from the freezer.

  • Author: Katrina Woodman
  • Image credit: Jeremy Simons & Brett Stevens
  • Publication: Taste Magazine

Source: taste.com.au

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