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Week of 11/26/18

Mustard Roasted Fish
with lentils / peas / spinach

Active: 40 min Total: 40 min
Original GF Paleo Vegetarian
Mustard Roasted Fish
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.
Tags
Low Calorie
Proteins
Fish, non-canned, Beans, lentils
Cuisines
European - French
Save recipe
49

Ingredients

Metric
Servings:
4
Lentils, Peas, and Spinach:
  • 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
  • Baby spinach - 4 oz
Mustard Roasted Fish:
  • Parsley, fresh - 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

Prep

  1. Lentils – Rinse lentils and soak in water overnight or for at least 8 hours. (Can be done 1 day ahead)
  2. 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)
  3. Parsley / Lemons - Prep as directed. Store separately. (Can be done up to 2 days ahead)
  4. Fish - Rinse and pat dry. Season with some salt and pepper.

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Make

  1. Drain lentils and discard water.
  2. Heat oven to 425F / 218C degrees.
  3. 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.
  4. 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.)
  5. While lentils simmer combine thyme (portion for fish), parsley, lemon juice, capers, mustard, and creme fraiche.
  6. 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.
  7. 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.
  8. Serve fish over lentils with lemon wedges on the side. The mustard / crème fraiche turns into a natural sauce. Enjoy!

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