Order the fresh fish ingredients online at hellofish.uk.com
Serves 2, prep time 15 minutes, cooking time 30 minutes
INGREDIENTS
FOR THE LENTILS
150g of puy lentils
500ml of vegetable stock
Rock salt
1 tbsp of Torretta Extra Virgin Olive Oil
1 shallot, chopped
2 garlic cloves, chopped
½ tsp of cayenne pepper
Zest of a ½ lemon
Black pepper
300g spinach
½ cup of white wine
½ cup of chopped parsley
10 cherry tomatoes, quartered
FOR THE FISH
1 Hello Fish cod fillet
8 strips of prosciutto
Salt & pepper
Dried fried onions to serve
METHOD
FOR THE LENTILS
Rinse the lentils in cold water and drain, add to a deep pan with vegetable stock and bring to the boil.
Cover the pan, reduce the heat, and simmer for 20-25 minutes.
When cooked, drain and set to one side.
FOR THE FISH
Preheat the oven to 180°C. Halve the cod fillet,.
Lay four strips of prosciutto on a flat surface, with two pieces overlapping.
Place the fish in the centre and wrap with prosciutto.
Turn over and wrap with the remainder of the prosciutto.
Place the fillets in an ovenproof dish, drizzle with olive oil, season and bake for 15-20 minutes.
To cook the lentils: Heat the oil in a shallow pan.
Add the shallots and sauté until they soften.
Stir in the garlic, lemon zest, cayenne pepper and season to flavour the oil.
Now add the spinach to the pan, stir and allow to wilt, then add the lentils.
Pour in the wine and add the parsley, stir in the tomatoes, allow to heat through then remove from the heat.
To serve: Remove the cod from the oven, pour the juices from the pan over the lentils and stir.
Serve the lentils in deep bowls, slice the cod onto four, place on the lentils, top with fried onions.
