Marinated Whitefish with Lentils and Chard
This tangy fish can be made in advance and kept in the fridge for up to a week. It is good on most things not least of all warm lentils that have gently wilted ribbons of chard.
Ingredients
6 oz whitefish filet per person
3 lemons, zest and juice
1 C olive oil
3/4 tsp salt
1 C french lentils
1 onion
1 tsp salt
1/4 tsp chili flake
1/2 C white wine
3 C water
2 bunches swiss chard
Method
- Heat oven to 350F
- Season the fish liberally with salt and drizzle with olive oil
- Place the fish on a sheet tray skin side down
- Bake until the fish is cooked through
- Zest and juice the lemons
- Combine with the olive oil and salt
- When fish is cooked through, slip the skin from the filets and immediately plunge into the lemon dressing
- Allow to cool in the dressing and allow to marinate minimum 1 hour or up to 3 days
- Slice the onion thinly
- In a large sauce pan, heat a glug of olive oil and sweat the onions, salt, chili flake until tender
- Add the white wine and reduce by half
- Add the lentils and add the water and bring to a boil, reduce and cook until the lentils are tender
- Cut the chard into 1/4” ribbons and thinly slice the stems Place the chard leaves and stem into a large bowl
- When the lentils are cooked through and the liquid mostly reduced, pour over the chard and allow to sit 3-5 minutes and gently wilt the chard
- Toss to combine the lentils and chard and transfer to a serving platter
- Top with the fish and pour the lemon dressing over the lentil salad
- Garnish with chopped parsley and serve
