Fish is just the perfect instant food. This dish takes 30 minutes from start to finish and is a real mid-week favourite. It’s also a one-pan dish so there’s hardly any washing up. If you want to cook your own lentils, puy lentils are the ones I use. It’s healthy, quick, and a great way to get your Fish 2 a Week.
Heat the olive oil in a non-stick frying pan. Add the onions and gently sauté until they are translucent and cooked through. Then add the tomatoes.
Heat through then add the white wine vinegar. You don’t need to add salt as the olives are salty enough, but if you wish, a grind of black pepper is nice.
Clear a space in the pan. Add the fish fillets and cook with the tomatoes and onions over a medium heat, flipping the fish carefully once, for around 5 minutes in total. Keep the heat on medium – you don’t want the fish to brown. The fish is done when you can easily pierce it with a cocktail stick and the flakes are no longer clear.
Once the fish is cooked, remove it from the pan and place on a warmed plate. If there are bits of fish left in pan don’t worry they will add to the flavour.
Add the lentils, chopped olives, stock and chopped parsley to the pan (reserving a little of the parsley for garnishing) and stir well.
Divide the lentils between four bowls or plates, top each with a piece of fish and garnish with the reserved parsley.