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.

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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


  1. Heat oven to 350F
  2. Season the fish liberally with salt and drizzle with olive oil
  3. Place the fish on a sheet tray skin side down
  4. Bake until the fish is cooked through
  5. Zest and juice the lemons
  6. Combine with the olive oil and salt
  7. When fish is cooked through, slip the skin from the filets and immediately plunge into the lemon dressing
  8. Allow to cool in the dressing and allow to marinate minimum 1 hour or up to 3 days
  9. Slice the onion thinly
  10. In a large sauce pan, heat a glug of olive oil and sweat the onions, salt, chili flake until tender
  11. Add the white wine and reduce by half 
  12. Add the lentils and add the water and bring to a boil, reduce and cook until the lentils are tender 
  13. Cut the chard into 1/4” ribbons and thinly slice the stems  Place the chard leaves and stem into a large bowl 
  14. 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 
  15. Toss to combine the lentils and chard and transfer to a serving platter 
  16. Top with the fish and pour the lemon dressing over the lentil salad 
  17. Garnish with chopped parsley and serve