Quick Pan-Seared Fish Fillet with Sautéed Lentils and Spinach
A fast and flavorful Mediterranean lunch featuring pan-seared local fish served over a bed of hearty lentils and wilted seasonal spinach.
Ingredients
- White Fish Fillet179 g
- Spinach99.4 g
- Garlic5 g
- Olive Oil14.9 ml
- Lemon0.5 pcs
- Salt1 g
- Pepper1 g
- Cooked Lentils199 g
Instructions
- 1Step 1
Pat the fish fillet (179 g) dry with paper towels. Season generously with salt and pepper. Mince the garlic (5 g) and wash the spinach (99.4 g). If using canned lentils, rinse them well. (Prep time: 5 minutes)
- 2Step 2
Heat half of the olive oil (7.45 ml) in a non-stick pan over medium-high heat. Once hot, carefully place the fish fillet in the pan. Sear for 4-5 minutes per side, depending on thickness, until cooked through and flaky. (Cook time: 10 minutes)
- 3Step 3
While the fish cooks, in another small pan or the same pan after removing the fish, heat the remaining olive oil (7.45 ml) over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. (Cook time: 1 minute)
- 4Step 4
Add the spinach (99.4 g) and cooked lentils (199 g) to the pan with the garlic. Cook, stirring, until the spinach is wilted and the lentils are heated through, about 4-5 minutes. Season with salt and pepper. (Cook time: 5 minutes)
- 5Step 5
Squeeze lemon juice from half a lemon over the spinach and lentils. (Cook time: 0 minutes)
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