For some reason, this package of lentils migrated to the back of the cabinet. I haven't made them in forever, and they were so delicious, I almost think I liked them better than the fish. I could have been completely satisfied with just a plate of them.
When I first left D.C. to come to Montana on this campaign, I remember a friend commenting that I was moving at the coldest part of the year, so it would only get better. The weather has started to turn, and in a certain sense, I'm reminded of growing up in Illinois. March or April would hit and we'd have a day in the mid 40s, and kids would be begging to wear spring jackets. Hit 50, and we thought it was shorts weather! It's kind of starting to feel like that here.
Baked Trout with Curried Lentils
- 1 3-4 oz. trout fillet
- 1/4 c. red split lentils
- 1 bay leaf
- 1 jalapeno
- 1 celery rib, roughly chopped
- 1/4 onion
- 1 T. curry powder
- 3/4 c. vegetable stock
- 1 tsp. Garam Masala
- bay leaf
- 1 tsp. blended oil
- 1/2 tsp. white powder
- lemon slice
- a few sprigs of parsley
- pinch of salt
Preheat the oven to 350 degrees.
Set the fish on a parchment paper-lined baking sheet, skin-side down. Season it with the Garam Masala and white pepper. Sprinkle lightly with salt.
In a small pot, heat the oil. Add the lentils and toss to coat, letting them toast in the oil for 1-2 minutes. Then add in the celery, bay leaf, onion, jalapeno, and curry powder. Stir to combine. Add the stock and bring the pot to a simmer. Cover and let simmer for 12 minutes.
Transfer the fish to the oven and cook for 10 minutes.
Discard the celery, onion, jalapeno and bay leaf from the lentils. Spoon them into the middle of the plate. Top with the fish and garnish with the lemon for squeezing at the table and top with the parsley.