Fish, Lentil & Olive Bake


Use a firmer variety of fish for this dish and whatever fresh herbs you have on hand. I'm sure this will change each time I make it. A simple, easy dish with fantastic flavours and keeps well for lunch the next day.

Ingredients
takes 30 minutes
serves 2
  • 1 tbsp olive oil
  • 1 large onion, roughly chopped
  • 3-4 cloves of garlic, crushed
  • 1/3 cup black olives, stones removed & roughly sliced
  • 400g can chopped tomatoes
  • 400g can brown lentils (optional)
  • freshly cracked pepper
  • 1-2 firm white fish fillets, depending on size of the fish and the dish you are using, you might want to halve the fish, but remember they won't take long to cook.
  • 2 tbsp panko (or fresh) breadcrumbs
  • 2 tbsp chilli oil (optional)
  • 4 tbsp freshly chopped thyme or try parsley, basil, dill, or chives or a mix. Or a mix of microgreens.
  • grated lemon zest
  • 1/3 cup grated parmesean cheese or 1/2 block crumbled feta or even good ole cheddar cheese
Method
  1. Preheat oven to 180oC.

  2. Heat oil in an ovenproof pot over a medium heat and cook onions and garlic until soft, about 5 minutes.
  3. Add in olives, lentils & tomatoes and season with freshly cracked pepper.
  4. Bring to a simmer for 5-10 minutes to thicken the sauce slightly. Then remove from heat and add fish fillets, spooning sauce over them, followed by a drizzle of chilli oil.
  5. Add breadcrumbs and bake for about 5-10 minutes. Take out of oven, add cheese & finish off under the grill to brown up the top.
  6. Sprinkle with fresh herbs and/or microgreens and serve straight away. You could serve this on rice if you want to make it go a little further or rice is your 'thing' and enjoy!

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