Peasant Style Fish
Yield
2 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounce |
halibut fillets
skinned |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 3 | tablespoons |
olive oil
|
|
| ¼ | cup |
lentils
cooked |
|
| 2 | tablespoons |
green olives
sliced |
*
|
| 1 | tablespoon |
tomatoes
chopped |
|
| 1 | tablespoon |
shallots
chopped |
|
| ½ | tablespoon |
balsamic vinegar
|
|
| ¼ | cup |
beef stock
prefer veal stock if possible |
|
| 1 | tablespoon |
parsley leaves
chopped, for garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
halibut fillets
skinned |
*
|
| 1 | x |
salt and black pepper
|
*
|
| 45 | ml |
olive oil
|
|
| 59 | ml |
lentils
cooked |
|
| 3E+1 | ml |
green olives
sliced |
*
|
| 15 | ml |
tomatoes
chopped |
|
| 15 | ml |
shallots
chopped |
|
| 7.5 | ml |
balsamic vinegar
|
|
| 59 | ml |
beef stock
prefer veal stock if possible |
|
| 15 | ml |
parsley leaves
chopped, for garnish |
|
Directions
Season fish fillet with salt and pepper.
In a medium skillet heat 1 tablespoon oil until rippling.
Add fish, skinned-side up and sear for 3 minutes.
Add lentils, olives, tomatoes and shallots.
Using a spoon gently stir vegetables.
Turn fish and cook for 2 minutes.
Add vinegar and cook 30 seconds.
Add stock, bring to a boil and reduce liquids by half.
When fish is tender and cooked through, transfer it to a dinner plate.
Add remaining olive oil, stirring quickly to work it into sauce.
Taste and adjust seasonings.
Pour sauce over fish and garnish with parsley.
