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.
- 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
- 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
This meal has 69 reviews
My family really enjoyed the fish portion of the meal but the veggies were a bit bland. Overall, a good meal.
I really liked this dish, probably because lemon and mustard are two of my favorite foods but my husband was not a big fan of the mustard topping. I may find a different topping next time. The lentils were tasty, I'd never made them before.
This was delicious, but we didn't end up eating all of the leftovers. I also found this strangely unfilling for so much protein-y deliciousness on one plate. Maybe I didn't eat enough of the lentils?
I'm going to try this again with the fish instead of the cauliflower. The baking time for the cauliflower was insufficient, so I had to leave it in there longer. It's possible that thinner slices rather than "steak" slices would help it cook more quickly. I used the smaller red lentils, which sped up the cooking time of that portion of the dish.
The "cut into steaks" instruction for the cauliflower was a bit perplexing, but I'd recommend getting as much of the tough core out as possible, breaking it down to about 1/2" slices one way or another, and baking for a little longer than recommended, til the thickest, toughest parts are easily pierced with a knife. Next time, I might up the mustard in the sauce, increase the sauce volume by maybe a third, and maybe throw in more cayenne. I followed the recipe to a T, and we really enjoyed this, but both the guy and I were hungry relatively quickly after, so something like a simple salad with fancy greens on the side is probably a good idea, too.
This took me more like 50 min, but I had kids in the way too... Not too spicy for the 1 or 3 year olds even with the capers. Fish was a hit (I used talapia), the lentils were good - not great. Substituted greek yogurt for Creme fraiche because it was what I had.