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Mediterranean Fish
with tomatoes, peppers, and olives over quinoa

Active: 20 min Total: 30 min

This Mediterranean-inspired sauce imparts flavor into any type of fish. Cooking the fish right in the vegetables ensures tender, flaky fish. Vegetarians will be making lentils with the same ingredients. Remember to soak your dried lentils the night before to reduce cooking time!

Ingredients

Servings:
4
Metric
Fish with Tomatoes, Peppers, and Olives:
  • French or green lentils - 1 cup, dried
  • Garlic - 3 cloves, minced
  • Onion - 1, diced
  • Red peppers - 2, chopped
  • Kalamata olives - 4 oz, sliced ((olives soaked in water or fresh from the deli will be less salty))
  • Cooking oil - 2 Tbsp
  • Diced tomatoes (14 oz / 397 g can) - 1 can ((sub 4 fresh roma tomatoes chopped))
  • Sugar - 1/2 tsp
  • Vegetable broth - 2 to 4 cups
Quinoa (1 1/2 cups):
  • Quinoa - 1 1/2 cups, uncooked

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Lentils - Soak lentils ideally the night before. (Can be done up to 1 day ahead)
  2. Garlic / Onions / Red Peppers / Olives - Prep as directed. (Can be done up to 3 days ahead)
  3. Quinoa - Combine quinoa with water (or stock) using a 2:1 water to dried quinoa ratio. Add in a generous dash of salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

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Make

  1. Heat a non-stick skillet or saute pan over medium-high heat. Add 2 tbs. (30 ml) cooking oil and then garlic to heated oil. Once you can smell the garlic, add the onions with a dash of salt. Saute until softened, ~3 minutes.
  2. Next add in lentils, broth (use 2 cups (472 ml) if you soaked overnight, 4 cups (940 ml) if you didn't), and bay leaf with a sprinkle of salt and pepper. Bring to a boil and then simmer until lentils have absorbed all the stock and are almost cooked through, ~10 minutes (2 to 3x longer if you didn't soak them). If lentils have absorbed all the stock but are still far from being cooked and tender, just add a bit more stock or water.
  3. Next add in tomatoes, red peppers, and sugar with another dash of salt. Cook for another 5 minutes.
  4. Add in olives. Season to taste with salt, pepper, and sweetener. Enjoy with quinoa.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (31)
Gluten-free (1)
Paleo (1)
Vegetarian (2)

13 reviews

Really delish. There is no measurement for how much stock to add on the Paleo version, so that would be helpful.

By: candice
Posted: Oct 17, 2013
Diet: Original
0 Helpful

Great flavor and very easy to make. My toddler enjoyed it too!

By: Shirley
Posted: Oct 17, 2013
Diet: Original
0 Helpful

I think the olives made the dish. We used tilapia and that worked great. Will definitely make this again.

By: Hillary
Posted: Oct 15, 2013
Diet: Original
0 Helpful

This dish was a big hit in our household. I don't typically make fish with a tomato-based sauce like this so I wasn't sure what to expect, but now I'm eager to make it again. The fish was tender and flaky as advertised, and the sauce was very tasty.

By: Michelle
Posted: Oct 15, 2013
Diet: Original
0 Helpful

I liked it a lot, but the family wasn't too keen. Wife said it had too many red peppers. I would probably use twice the olives next time. They added a lot of good flavor. I used haddock filets, but they fell apart during the browning process. I rolled with it and it ended up mixing it all together. I'm guessing the filets were too thin. The notes mentioned three minutes per half inch, and I was thinking that my filets were more like a quarter inch. In any case, I think overall it was good and would probably make it a lot better next time.

By: Michael
Posted: Oct 14, 2013
Diet: Original
0 Helpful

I really like this and even I found it not hard to do. So, ok, I'm kitchen impaired.

By: Mary Ann
Posted: Oct 14, 2013
Diet: Original
0 Helpful