Ingrédients
- 1 pouch Merchant Gourmet Puy Lentils
- 3-4 cloves garlic
- 4 handfuls of spinach
- 3 tbsp heavy cream
- Juice of ½ lemon
- 2 tbsp olive oil
- Salt & pepper to taste
- 2 fillets of white fish, skin on
- 2 tbsp capers
- 2 tbsp butter
- 2 tbsp sultanas
- Zest of 1 lemon
- 3-4 tbsp white wine
- Handful of parsley
- Squeeze of lemon
For the fish
Méthode
- Chop the garlic and add to the pan with 2 tbsp olive oil on a low heat for 5 minutes.
- Then add in the spinach and cook until wilted, followed by the cream, seasoning and Puy Lentils.
- While this cooks on a low heat, pat the fish dry with a kitchen towel and then score the skin of the fish.
- In another pan, heat a little more oil until it's nice and hot. Then add the fish (skin side down) and cook for 2-3 minutes on each side. It should be hot enough to crisp up the skin.
- Once cooked, remove the fish and add the butter into the same pan, followed by the capers, sultanas and lemon zest.
- Cook for 2 minutes, then add the wine and cook for a further 2 minutes
