The Recipes

Roasted Fish with Salsa Verde

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

INGREDIENTS:

- 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

- salt

- pepper

DIRECTIONS:

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.