I’ve adapted this Lemon Sole with Puy Lentils from a wonderful recipe I found amongst my many magazine cutouts. (The original recipe was in June’s ‘delicious.’ magazine.) It’s a great little recipe: it looks fancy – perfect for a dinner party – and yet is actually very easy and fairly quick to make…so great midweek too!
If you can’t get hold of lemon sole, try any similar white fish fillets, such as sea bass, plaice or even cod and if you can’t get hold of puy lentils, you could always use green or brown ones instead. Or, as a super speedy shortcut, use lentils from a tin!
This goes wonderfully well with a glass of Chablis.
Lemon Sole with Puy Lentils
- 125 g puy lentils
- 125 g spinach
- 2 lemon sole fillets
- Salt and pepper
- Olive oil
- 2 tablespoons capers
- Juice of 2 lemons and the zest of 1 lemon
- 1 small handful of parsley chopped
- Put the lentils in a pan and add three times as much boiling water. Bring back to the boil and then lower the heat. Cook the lentils until they have absorbed all the water and are just tender – roughly 20 minutes. Ignore the packet instructions, which I often find leaves you with an unappetising mush – if you are unsure, test the lentils after 20 minutes and if they are not quite done add a splash of water and cook a bit longer.
- When the lentils are done, turn off the heat and stir through the spinach, the juice of one of the lemons, a drizzle of olive oil, and a few twists of salt and pepper. Leave in the pan while you cook the fish.
- Season the sole fillets and heat a drizzle of olive oil in a large frying pan. When the pan is hot, put the sole fillets in, skin side down for 2 minutes, then flip over and cook the other side for 1 minute.
- Flip the fish back over and add a small knob of butter to the pan. When the butter has melted, add the juice of the other lemon, lemon zest, capers and scatter with parsley. Turn off the heat.
- Divide the puy lentil mixture between two plates and top each mound with a sole fillet. Spoon over the lemony, buttery sauce and any stray capers. Sprinkle over some more parsley and serve.
Want more delicious and hassle-free midweek meals? Find more here…