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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

I enjoyed this, other than the quinoa.

By: Johnna
Posted: Feb 20, 2018
Diet: Original
0 Helpful

Need to top with feta cheese next time.

By: Erica
Posted: Dec 16, 2016
Diet: Original
0 Helpful

Used Mahi Mahi for the fish - Fozen from Trader Joe's. Delish.

By: Ben
Posted: Oct 11, 2016
Diet: Original
0 Helpful

Needed more flavor

By: Laura
Posted: Jan 28, 2016
Diet: Gluten-free
0 Helpful

We liked this a lot, but aren't rushing to make it again.

By: Sarah
Posted: Feb 18, 2015
Diet: Original
0 Helpful

We didn't like this at all, unfortunately :(

By: Sara
Posted: Oct 19, 2013
Diet: Vegetarian
0 Helpful