Mustard Roasted Fishwith lentils / peas / spinach
Dijon mustard and creme fraiche make a delicious sauce for oven roasted fish. Served over lentils, peas, and spinach this meal is full of protein, fiber, and flavor! This dish was featured in 2013 and received great reviews from our community.
Smarts:Soaking the lentils overnight or in the morning will help the lentils cook faster for dinnertime.
Ingredients
- French / green lentils, dried - 1 cup
- Garlic - 2 cloves, chopped
- Onions, medium - 1, diced
- Oil, cooking - 1 Tbsp
- Stock, any type - 2 cups
- Thyme, dried - 1 tsp
- Salt - 1/2 tsp
- Peas, frozen - 1 cup
- Spinach, baby - 4 oz
- Parsley - 1 Tbsp, chopped
- Lemons - 1/2, wedges
- Fish, any white fish like tilapia or cod - 4 filets
- Thyme, dried - 1/2 tsp
- Lemon juice - 1 Tbsp
- Capers - 1 Tbsp, drained and rinsed
- Mustard, Dijon - 1 Tbsp
- Creme fraiche - 1/4 cup
Nutrition Facts
Prep
- Lentils – Rinse lentils and soak in water overnight or for at least 8 hours. (Can be done 1 day ahead)
- Garlic / Onions - (If prepping right before cooking, get oven heating before continuing with prep.) Prep as directed. Store separately. (Can be done up to 5 days ahead)
- Parsley / Lemons - Prep as directed. Store separately. (Can be done up to 2 days ahead)
- Fish - Rinse and pat dry. Season with some salt and pepper.
Make
- Drain lentils and discard water.
- Heat oven to 425F / 218C degrees.
- Heat a Dutch oven over medium-high heat. Add oil and then onions to heated oil. Saute until starting to soften, 2 to 3 minutes.
- Add drained lentils, garlic, stock, thyme (portion for lentils), and salt. Cover and bring to a simmer. Simmer, uncovered, until lentils are tender, ~10 minutes. Add some more stock or water if liquid cooks off before lentils are tender. (Note: If you didn’t soak your lentils before starting, increase the amount of stock you add by 50% and plan to simmer for 25 to 30 minutes. Keep an eye on them and add additional liquid if needed.)
- While lentils simmer combine thyme (portion for fish), parsley, lemon juice, capers, mustard, and creme fraiche.
- Place fish in a baking dish. Spread creme fraiche mixture over top of fish. Bake, uncovered, for 12 to 15 minutes depending on thickness of fish.
- Return to lentils. When lentils are tender and all of the liquid has been absorbed, add peas (no need to defrost them first) and spinach. Cook for another 2 to 3 minutes. Remove from heat and season with some salt and pepper.
- Serve fish over lentils with lemon wedges on the side. The mustard / crème fraiche turns into a natural sauce. Enjoy!
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Reviews
This meal has 31 reviews
The fish was good and the lentils were good, but in my opinion the flavors of the two don’t go well together. Served them separately and it was ok.
Not my favorite flavor profiles and needs some more textures
We LOVED this recipe! It's so healthy, easy, and (most importantly) delicious. I never knew lentils could taste so good. We made this recipe again the very next week because it tasted so wholesome and comforting. That low calorie count is amazing too.
There was no way this was a sauce in the veggie version. It baked into a paste. Mixed together the flavors were amazing. The looks of it were very unappetizing.
The lentils were delicious but I was very much not a fan of the fish.
It was better than we expected, but looks unappetizing and is a bit blah. The sauce was great - glad I doubled it though, because everything else was quite dry.