Mustard Roasted Fishwith lentils, peas, and spinach
This fish dish is an absolute crowd pleaser and also super simple to make. Make it extra indulgent with a few more scoops of dairy.
Ingredients
- French / Green lentils, dried - 1 cup
- Garlic - 4 cloves, minced
- Onions - 1, diced
- Cooking oil - 1 Tbsp
- Chicken broth / stock - 2 to 4 cups
- Frozen peas - 4 oz
- Dried thyme - 1 tsp
- Baby spinach - 4 oz
- Shallots - 2 Tbsp, minced
- Tilapia or cod (4 to 6 oz fillets) - 4 fillets
- Dried thyme - 1/2 tsp
- Lemons - 1, juice & wedges
- Capers (opt) - 1 Tbsp
- Dijon mustard - 1 Tbsp
- Creme fraiche - 1/4 cup
Nutrition Facts
Prep
- Lentils – Give them a quick rinse, and soak in 3x the amount of water the night before or morning of cooking
- Garlic / Onions / Shallots - Prep as directed
- Fish - Rinse and dry with paper towels
Make
- Preheat oven to 425F (218C) degrees
- Heat a >3.5 quart (3.3 liters) Dutch oven over medium-high heat. Add 1 tbs. (15 ml) cooking oil and then minced garlic to heated oil. Add diced onions with a dash of salt. Sauté for 3 minutes, until softened and translucent
- Add drained lentils and then add 2 cups (472 ml) of stock / broth if you soaked them overnight or 3 cups (705 ml) of stock if not soaked. Add 1 tsp. (5 ml) thyme and 1⁄2 tsp. (2.5 ml) kosher salt. Cover and bring to a boil. Simmer uncovered for 10 minutes if lentils were soaked, 25 to 30 minutes if not soaked
- Mix together 1⁄2 tsp. (2.5 ml) dried thyme, shallots, 1 tbs. (15 ml)lemon juice, capers, Dijon mustard, and crème fraiche with 1⁄4 tsp. (1.25 ml) kosher salt
- Place fish into a baking pan. Sprinkle with salt and pepper and then cover with mustard mixture. Bake in oven for 12 to 15 minutes depending on thickness of fish
- Check if lentils have absorbed all their liquid. Add peas and spinach. Cook for another 2 to 3 minutes and then season to taste with salt and pepper
- Enjoy fish with lemon wedges. The mustard / crème fraiche turns into a natural sauce. Serve over lentils
Nutrition Facts
Reviews
This meal has 69 reviews
We liked the mustard sauce. I didn't have creme fraiche so I subbed sour cream. I liked the lentils - a nice change from rice - hubs ate them because they were healthy.
Very good. Definitely restaurant quality. We completely followed the recipe, using cod, except we used Fage plain yogurt instead of creme fraiche. The directions are a little out of order, and it took longer than the specified time for the soaked lentils to absorb the soup. OMGOSH. It was wonderful.
Re-heated with sesame oil! Super tastyyyy
Will add this to my go-to recipes
This was a major hit for us. Both my 3.5 year old and 1 year old devoured everything. The sauce was a great compliment to the fish, didn't overpower the flavor.
I didn't care for the lentils the first time I made this, so I always substitute something else, but the mustard on the fish is amazing.