Well, hello October! I felt like I ate all carbs today, so I decided to really bump up the protein in my dinner tonight by making lentils on the side. Can I just say that whenever I make lentils, I end up eating them first? I don't know what it is, but I just can't get enough.
The salsa verde on this dish can go with any protein, so make extra if you want. Chicken, pork, steak, even a big, meaty mushroom or on top of potatoes or polenta. Yum.
Roasted Fish with Salsa Verde
Serves: 1 Time: 20 minutes, baby! Difficulty: Easy Peasy
- 1 piece of flaky white fish such as cod, halibut, mahi, basa, or tilapia
- 1/4 c. red lentils
- 2 garlic cloves, smashed
- 1/2 c. chopped herbs such as parsley and cilantro
- 1 T. capers, chopped
- 1 T. red wine vinegar
- olive oil
Preheat the oven to 350 degrees.
Season the fish with salt and pepper and drizzle it lightly with olive oil. Transfer to the oven and bake for 20 minutes.
Bring 3/4 c. water to a boil. Add the garlic and a pinch of salt to the water. Add the lentils, cover, and simmer for 12 minutes.
Combine the chopped herbs and capers with the vinegar and 1 tsp. olive oil.
Plate the fish and lentils. Spoon the salsa verde over the fish.