- 100g dried puy lentils, rinsed
- 2 trout fillets (about 150g each)
- ½ lemon, cut into slices
- Freshly ground black pepper
- 200g fresh spinach
- For the mustard and dill sauce:
- 1 teaspoon Dijon mustard
- 1 teaspoon caster sugar
- 1 tablespoon white wine vinegar
- 1 teaspoon vegetable oil
- 1−2 teaspoons fresh dill, finely chopped
- 35 minutes
- 5 A DAY:
Nutrition information (per serving)
- Preheat the oven to 200ºC/Fan 180ºC.
- Put the lentils in a saucepan and cover with cold water. Place the pan over a high heat and bring to the boil, skimming off any foam that forms.
- Reduce the heat to a simmer, place the lid slightly ajar over the pan, and cook for 20–30 minutes, stirring occasionally, until the lentils are tender but hold their shape. Add more water if needed.
- While the lentils cook, place the trout, skin side down, onto a foil-lined baking tray, top with the slices of lemon and season with black pepper. Add a tablespoon of water, and fold up the edges of the foil, to form a parcel.
- Place in the oven and bake for about 20 minutes, until the fish is just cooked through.
- While the fish is in the oven, place all the sauce ingredients into a bowl and mix.
- When the lentils are cooked, remove from heat, drain off any excess water, and mix in the sauce and the spinach – the heat from the lentils should cook the spinach.
- Divide the lentils between two serving dishes, and top with the trout fillets (remove the skin before serving).
This sauce goes well with most oily fish or as a salad dressing. You could make extra, keep it in the fridge for up a week and use it for different meals.