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
The lentils were delicious. The fish topping reminded me of tartar sauce, which I don't like. My wife loved it. I scraped it off and enjoyed the fish. Who has a Dutch oven?
We couldn't find creme fraiche so we substituted with sour cream - it worked really well. My boyfriend had fish but I had fake chicken (quorn) and it was delicious.
We loved the lentils! The peas and spinach mixed in was new to us and added a nice green pop to them. We used tilapia and really liked it. I had about half as much fish as the recipe called for, but used most of the sauce. The mustard sauce added a nice tang that went well with the savory heartiness of the lentils. We would definitely make this again!
YUMMY!! Will add more cream next time. Delish.
would double fish sauce next time
We did not like this. A huge part of the problem was that I used Dijon mustard with white wine. It was super overpowering and unpleasant. Maybe with regular Dijon it would've been better, but we didn't enjoy the rest of it to try it again.