Fish Meunière with Moroccan Spiced Lentils & Silverbeet

Cook Lentils:

Heat a medium-large pot of salted water to boiling on high. Once boiling, add the lentils. Cook 14 to 16 minutes, or until softened. Drain thoroughly and transfer to a bowl; set aside in a warm place. Rinse and dry the pot.

Prepare Ingredients:

Wash the fresh produce. Remove the fish from the refrigerator to bring to room temperature. Peel and thinly slice the garlic and onion. Separate the silverbeet leaves and stems; roughly chop the leaves and thinly slice the stems, keeping them separate. Zest lemon, then quarter and deseed.

Bread & Cook Fish:

Place the panko bread crumbs onto a large plate. Pat dry the fish with paper towel; season with salt and pepper on both sides. Coat 1 side of each fish in the bread crumbs. In a medium-large pan, heat a thin layer of olive oil on medium-high until hot. Add the fillets, breaded side down first. Cook 2 to 3 minutes per side, or until golden brown and cooked through. Transfer to a paper towel lined plate; set aside in a warm place. Carefully wipe out the pan.

Cook Vegetables & Add Lentils:

In the pot used to cook the lentils, olive oil on medium-high until hot. Add the garlic, onion, silverbeet stems and ras el hanout. Cook, stirring frequently, 3 to 5 minutes, or until tender and fragrant. Add the silverbeet leaves and ¼ cup of water; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until the silverbeet leaves have wilted. Add the lemon zest, the juice of 1 lemon wedge, cooked lentils and ¼ of the butter. Cook, stirring constantly, 1 to 2 minutes, or until thoroughly combined. Remove from heat. Cover and set aside in a warm place.

Make Meunière Sauce:

In the same pan used to cook the fish, melt the remaining butter on medium heat. Cook, occasionally swirling the butter around the pan until it begins to foam. Turn off the heat; add the juice of the remaining lemon wedges or to taste. Stir until combined; season with salt and pepper to taste.

You Plate It:

Divide the lentil and vegetables between plates. Top with a cooked fish fillet. Enjoy!